David's Chili Con Carne Y FrijolesUser Submitted Recipe
Not Too Hot
2 Cups Small Dry Red Beans (Washed and Picked Over)
2 Lbs. Lean Ground Beef (3 Lbs., If Pork Is Omitted)
1 Lbs. Lean Ground Pork
1 Whole Green Bell Pepper (Coarsely Chopped)
1/4 Cup Garlic (Coarsely Chopped and Slightly Crushed)
2 Large White or Cooking Onions (Coarsely Chopped)
3 Tbls. Chili Powder
2 Tbls. Ground Oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 Tbls. Ground Cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 Tbls. Ground Coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 tsp. Paprika
1 tsp. Ground Rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)
1 tsp. Ground Sweet Basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)
1 tsp. Ground Sage
1/2 tsp. Ground Cloves
1/2 tsp. Ground Bay Leaf (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)
1/8-1/4 tsp. Cayenne Pepper
Salt To Taste (1 tsp. Is A Good Starting Point)
1 1/2 Cups Tomato Puree or Paste (Tomato Sauce Makes The Chili Too Runny)
1 1/2 Quarts Bean Stock (From Cooked Beans)
(If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.)
In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.
In A 3 Inch Deep Iron Skillet (I Use A 8 - 10 1/2” Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 12 Hours Or So, Adding Bean Stock As Necessary. (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Okay.)
In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.
Nice warmth, won’t ruin your tongue or taste buds!
Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.