Texas Chili Beans

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak beans overnight in 3 quarts water and 2 Tsp salt.
  • Discard water.
  • Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
  • This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
  • Drain, discarding liquid, and set beans aside.
  • While beans are cooking, coat cubed beef with flour.
  • Cook beef cubes, ground beef, and bacon in olive oil until well browned.
  • Add onion and garlic, and saute until onion is translucent.
  • Drain excess fat if necessary.
  • Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
  • Add beans and simmer for an additional 30 minutes or so.
  • Thin if necessary, and adjust seasoning as desired.
  • Use paper towels to blot off any grease that rises to the surface during cooking.
  • Tastes best if refrigerated overnight and reheated before serving.
  • This chili freezes well, and the recipe can be doubled or tripled if desired.
  • Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
  • That way I can control the fat content.
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