DAVID'S CHILI CON CARNE Y FRIJOLES

David's Chili Con Carne Y Frijoles image

Provided by My Food and Family

Categories Home

Time 10h

Number Of Ingredients 22

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Ingredients

2 cups small red beans, washed and picked over
2 lb lean ground beef (3 lb. if pork is omitted)
1 lb lean ground pork
1 whole green bell pepper
1/4 cup peeled garlic, coarsely chopped and slightly crushed
2 large peeled white or cooking onions, coarsely chopped
3 Tbsp chili powder
2 Tbsp ground oregano (increase by 1 tsp. if whole crushed seeds are used)
1 Tbsp ground cumin (increase by 1 tsp. if whole crushed seeds are used)
1 Tbsp 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 chia seed (increase by 1/2 tsp. if whole crushed seeds are used)
(note) sage may be substituted for chia seed (I use the sage because it is easier to find)
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 quart s bean stock (from cooked beans)
(If only whole herb ingredients are available, they may be run in a blender for smoother consistency)

Steps:

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 #10 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 ok.)
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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g