Prize Winning Chili
Ready In: 4 hrs
Serves: 10-12
Ingredients
- 1 lb dry red kidney beans
- 1⁄2 lb dry pinto beans
- 8 cups water, plus additional water when beans are getting low (watch closely so they do not boil dry)
- 1 large onion, diced
- 1 head garlic, minced
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 large bay leaves
- 1 tablespoon oregano
- 1 tablespoon crushed basil
- 1 teaspoon rosemary
- 1 lb lean ground beef
- 1 lb ground pork
- 2 (7 ounce) cans chopped green chilies
- 2 (28 ounce) cans stewed tomatoes, undrained and chopped (DO NOT add until the beans are done. The acid will prevent the beans from becoming soft)
- 2 teaspoons celery seeds
- 3 tablespoons chili powder (more to taste)
- 3 tablespoons cumin (more to taste)
- 1 tablespoon crushed red pepper flakes
- 1 bottle beer
- 1 tablespoon sugar (to cut tomato acid)
Directions
- Wash dry beans well.
- Fill a large pot with the 8 cups of water.
- Add the dry beans, garlic, onion, salt and pepper, bay leaves, oregano, basil and rosemary leaves.
- Simmer until beans are done, (about 2 hours) adding more water as needed (dry beans will use a lot of water) In the mean time, brown beef and pork, drain well and set aside; add to beans when they are done.
- Add green chilies, tomatoes with juice, celery seed, chili powder, cumin, red pepper flakes, beer, and sugar.
- Simmer 30 minutes to blend the flavors.
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