Very Beany Chili Con Carne
- Ready In:
- 3hrs 35mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1⁄4 lb kidney bean
- 1⁄4 lb red beans
- 1⁄4 lb white beans
- 1⁄4 lb pinto beans
- 1⁄8 cup paprika
- 1⁄4 lb cranberry beans
- 1⁄2 lb bacon
- 1⁄4 cup bell pepper
- 2 large onions, peeled, chopped
- 1⁄4 cup poblano pepper, ground, dried
- 1⁄3 cup garlic, minced
- 64 ounces tomatoes
- 1⁄4 cup coriander seed, toasted ground
- 12 ounces beer
- 1⁄8 cup cinnamon, ground
- 2 1⁄2 lbs lean ground beef
directions
- In a large pot, soak the beans together overnight in water to cover.
- Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.
- While the beans are simmering, heat a large skillet.
- Mince the bacon and cook it until it begins to crisp.
- Add the onions and garlic and cook over medium heat for 5 minutes.
- Add all the spices and the ground Poblanos and cook another 5 minutes.
- Add the tomatoes with their juice and the beer.
- Simmer for half an hour.
- In another pan, cook the beef until the pink color disappears.
- Drain and add it to tomato mixture.
- When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
- Salt to taste and let the mixture simmer for about 1 hour or more.
- If it is too dry, add some of the bean liquid.
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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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