Bill's Heirloom 4 Bean Chilli
Ready In: 5 hrs 35 mins
Serves: 10
Ingredients
- 8 cups beans (two cups of each bean)
- 50 ounces chicken broth, home made (or store bought)
- 1 yellow onion, large
- 1 sweet red pepper
- 6 garlic cloves, diced
- 5 carrots
- 1⁄4 lb Smithfield Ham
- 1 1⁄2 lbs stewing beef, cubed
- 1 (6 ounce) jar sun-dried tomatoes
- 2 (12 ounce) cans diced tomatoes
- 1 (10 ounce) can tomatoes hot peppers, diced (Rotel if possible)
- 1 (4 ounce) can tomato paste
- 4 tablespoons Mexican chili powder
- 3 tablespoons cumin
- 2 tablespoons garlic salt
- 1 tablespoon oregano
- 1 tablespoon basil
- 5 tablespoons olive oil
Directions
- First chop carrots, onion and garlic and set aside.
- Put the cleaned and over night soaked beans in a large dutch oven.
- Pour in chicken broth and a little water to cover by 1/2 inch. Bring to a boil and cover. Cut heat in half and cook for 15 minutes.
- While that is cooking put olive oil in large frying pan and put all veggies, spices and meat inches
- Pulse the Smithfield Ham 4 or 5 times in a food processor and and add to frying pan. Cook contents while beans are boiling.
- Remove dutch oven cover and add 1/2 of contents of frying pan. Add canned tomatoes and sun dried tomatoes; cover and simmer for 2 hours.
- Add the balance of the frying pan contents and the tomato paste. Cover and simmer for 3 more hours stirring every now and then.
- Serve.
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