Prep 30 mins
Cook 1 hr 30 mins
Although many Texans will argue that "chili don't have no beans!", many others don't care, and quite a few like it with beans as much as I do. This recipe is the result of a lot of trial and error to get it to taste just the way I like it. I usually double or triple the recipe an freeze it in 1 quart Ziploc bags, making perfect portions for two for a quick chili dinner or chili sizes. Prep time does not include time to soak beans.
- 1 lb dry pinto beans, picked over for rocks and bad beans,rinsed,and drained
- 3 quarts water, twice
- 2 teaspoons salt, twice
- 2 -3 slices bacon, diced
- 2 tablespoons extra virgin olive oil
- 1 lb chuck steaks or 1 lb chuck roast, trimmed and cubed
- 1 lb lean coarsely ground beef (chili grind)
- 2 -3 tablespoons masa harina (mexican corn flour) or 2 -3 tablespoons flour
- 3 -4 cups coarsely chopped onions
- 5 -6 cloves garlic, minced
- 2 (28 ounce) canspeeled diced tomatoes
- 1 (14 1/2 ounce) can chicken broth or 2 cups water
- 2 -3 tablespoons chili powder, more to taste
- 1 (4 -8 ounce) can diced green chilies
- 1 -3 teaspoon oregano, preferably mexican oregano,lightly crushed
- 1⁄2 teaspoon ground cumin, more to taste
- 1 -2 teaspoon sugar
- salt & freshly ground black pepper
- cayenne pepper or crushed red pepper flakes
- Soak beans overnight in 3 quarts water and 2 Tsp salt.
- Discard water.
- Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
- This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
- Drain, discarding liquid, and set beans aside.
- While beans are cooking, coat cubed beef with flour.
- Cook beef cubes, ground beef, and bacon in olive oil until well browned.
- Add onion and garlic, and saute until onion is translucent.
- Drain excess fat if necessary.
- Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
- Add beans and simmer for an additional 30 minutes or so.
- Thin if necessary, and adjust seasoning as desired.
- Use paper towels to blot off any grease that rises to the surface during cooking.
- Tastes best if refrigerated overnight and reheated before serving.
- This chili freezes well, and the recipe can be doubled or tripled if desired.
- Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
- That way I can control the fat content.