Mexican Chili Beans

Recipe by rontaylor1998
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READY IN: 24mins
SERVES: 8-10
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sort and wash beans.
  • Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
  • Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
  • Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
  • You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.
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