Prep 30 mins
Cook 3 hrs
This is a recipe handed down to me by one of my favorite uncles. Having lived in Texas (and then all over the world while in service) for so long, he became a great cook! This one is cooked up at our place many times a year, especially on chilly days! *Since we live at the beach, we don't wait on a chill; we love it good enough to eat it anytime! It also freezes well, so you need not worry about having too much! Let me know what you think!
- 2 lbs ground beef
- 1⁄2-1 lb bacon, cut in 1/2 inch pieces
- 2 tablespoons chili powder, divided
- 1 teaspoon jalapeno sauce or 3 fresh diced jalapeno peppers
- 2 small onions
- 1⁄2 cup louisiana chile (optional)
- 6 ounces tomato sauce or 15 ounces diced tomatoes
- 16 ounces dry pinto beans
- 3 garlic cloves, finely chopped
- 1 tablespoon paprika
- 1 teaspoon red pepper
- You will start with two pots; one for the meat mixture and one for the beans. Later, they will be cooked together, so I use a pot for the beans that will be large enough to accomodate all of it. I think you will need a 4-5 quart pot.
- Fry ground beef and bacon. Drain 1/2-3/4 grease. Add one tablespoon chili powder, jalepeno sauce (or fresh jalepenos) one small diced onion and fry on medium high. Once plenty of grease is showing, add Louisiana chiles and tomato sauce (or diced tomatoes and red pepper). Simmer for one hour.
- I usually use a quick cook method to cook the dry beans! :-) Wash beans thoroughly and toss out any stung beans. Put in pot with plenty of water to cover. Hard boil for 5 minutes. Turn off the burner and let sit for at least one hour. Add garlic and one tablespoon of chili powder. Cook until beans can be cut clean. Then add finely chopped small onion, one tablespoon paprika, red kidney beans, and meat sauce. Once beans are cooked thoroughly, simmer over low heat until sauce is thick and rich.
- Serve hot (with saltines if desired.).
- *I have successfully frozen this in single serving containers.