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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 2 |
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Sometimes people like meat. Usually I fix Vegetarian Chili , but occasionally I fix a beefy version, and slightly differently. Ingredients:
2 lbs red kidney beans (dried) |
2 lbs ground chuck |
4 medium onions (chopped) |
2 garlic cloves (mashed and chopped) |
1 sweet pepper (chopped) |
1 jalapeno pepper (thinly sliced) (optional) |
1 serrano chili pepper (thinly sliced) (optional) |
3 tablespoons chili powder |
3 tablespoons cumin (freshly ground) |
2 (16 ounce) cans tomatoes (i use 1 or 2 quarts of canned tomatoes) |
1 (6 ounce) can tomato paste |
1 (6 ounce) can vegetable juice (v-8) |
1 teaspoon salt |
3 tablespoons sugar |
1 chili pepper (for garnish) |
Directions:
1. Rinse beans carefully. (I use quick soak method). Add 16 cups water and bring to boil.
2. Remove from heat and cover for one hour.
3. Put beans back over fire and simmer slowly.
4. Cook ground beef (small amounts at a time so it does not get watery).
5. When beef is slightly brown, remove to another container with a slotted spoon.
6. Reserve about 2 tablespoons of the fat, and saute onions, garlic, and peppers.
7. Return beef to pot, add spices, and stir, cooking slowly over low heat to get flavor into beef.
8. Add tomatoes, paste, juice, salt and sugar.
9. Add to beans, and simmer gently for about 1 to 2 hours or until done.
10. Serve with grated cheese, diced onions, sour cream, and hot sauce. (I use Mom's Exceptionally Hot Tabasco Sauce ).
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