Bill's Heirloom 4 Bean Chilli |
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Prep Time: 35 Minutes Cook Time: 300 Minutes |
Ready In: 335 Minutes Servings: 10 |
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I love chile! So I look for different ways to fix it. Here is one. I get my heirloom beans from . They have many different types. I used Christmas limas, tepary (white), jaquero and flaueolet heirloom beans. There is no reason you could not choose other heirlooms. This chili is not overly spicy but if it's spice and heat you want add cayenne, chili powder and a hot pepper or two. Have fun and enjoy. 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:
1. First chop carrots, onion and garlic and set aside.
2. Put the cleaned and over night soaked beans in a large dutch oven.
3. 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.
4. While that is cooking put olive oil in large frying pan and put all veggies, spices and meat inches
5. Pulse the Smithfield Ham 4 or 5 times in a food processor and and add to frying pan. Cook contents while beans are boiling.
6. 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.
7. Add the balance of the frying pan contents and the tomato paste. Cover and simmer for 3 more hours stirring every now and then.
8. Serve.
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