 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
|
My fiance loves enchiladas. My fiance loves chili beans. Light-bulb. I know I can't compete with his beloved chili his mom makes him, but I can give it a shot! Chili makin' is an all day commitment where I come from, but feel free to sub in canned beans or a slow cooker to make it easier on your schedule. Read more . Also, great without chicken if you have vegghead friends! Ingredients:
1 pound assorted dried beans (i get the 15 bean soup beans. i love beans.) |
1 large red onion, rough chop |
2 bell peppers, rough chop (any color) |
1 large carrot, grated |
3 celery stalks, rough chop |
1 14.5oz can stewed tomatoes, chopped (with liquid) |
1/2 14.5 oz can crushed tomatoes with puree |
1 can whole green chilies, chopped |
3/4 cup your favorite enchilada sauce |
several cups of chicken or vegetable stock |
half a bottle of beer |
shredded chicken |
several heaping spoonfuls of my taco seasoning to taste |
tortilla strips or chips |
sour cream |
shredded cheese |
hot sauce |
sliced jalepenos |
sliced olives |
taco seasoning: taco seasoning |
Directions:
1. Before you start anything, rinse your beans and look for any small rocks or debris. A chipped tooth is a fast way to ruin any good meal!
2. Allow beans to soak overnight or at least six hours in cold water. If you don't have time for this, place beans in a pot of water and bring to a boil. Remove the pot of beans from the heat and allow to soak 1-2 hours more.
3. Discard the water your beans were soaked in. It will usually be full of starch and any debris you didn't rinse off, and this recipe does not call for dirt.
4. While your beans are soaking, chop your veggies and allow onion, carrot, celery, and peppers to sweat and soften for a minute or two without browning. I usually add a few tablespoons of veggie broth rather than oil to prevent them from sticking.
5. Add tomatoes, chilies, enchilada sauce, beer, and seasoning to veggies and mix well.
6. Carefully add beans and gently mix. Stirring too often or too harshly will smoosh your beans and you'll have a tex-mex spread rather than chili beans :). Add you chicken too if you are using it.
7. Add broth until chili reaches your preferred consistency and gently bring to a boil. Allow to simmer uncovered over low heat for an hour or two, adding more stock as necessary. Feel free to taste frequently to adjust seasonings!
8. Serve over warm tortilla strips with whatever toppings you like :)
|
|