TEXAS-STYLE CHILI WITH PINTO BEANS

TEXAS-STYLE CHILI WITH PINTO BEANS image

Yield 6 servings

Number Of Ingredients 16

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1 1/2 cups dry pinto beans, sorted (optional)
2 quarts water
Salt, to taste
4 each dried pasilla, ancho and cascabel chilies
1 pound bacon
2 large onions, cut into small dice
6 cloves garlic, finely chopped
6 fresh jalapeno peppers, finely chopped
2 pounds lean beef stew, finely chopped (not ground)
3 Tbls chili powder
2 tablespoons each ground cumin, coriander and cayenne
1 cup weak coffee (I use instant espresso and the soaking water from the dried chilies)
3 cups unsalted beef broth or stock
Salt and pepper , to taste
1 cup chopped onions, for garnish
grated cheese, for garnish

Steps:

Soak the beans in water for 12 hours or up to 1 day, changing water every 8 hours. Drain and place in a saucepan with 2 quarts fresh water. Bring to a boil over high heat. Reduce the heat to moderately high and cook for 55 minutes to 1 hour or until the beans are tender but not mushy. Drain and season with salt. Set aside until needed. Cover the chilies in boiling water and soak for 4 to 6 hours or until they are soft and pliable. Remove the seeds and stems and using a bit of the soaking liquid, puree in a blender until smooth. Reserve 1 cup of the soaking liquid for the coffee. Set aside until needed. In a large saucepan, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1/4 cup of the bacon fat. Coarsely chop the bacon and add to the beans. if using. Cook the onion, garlic and jalapeno peppers in the remaining bacon fat over moderate heat for 10 minutes, stirring from time to time. Add the meat and spices and cook over high heat for 5 minutes, stirring constantly. Add the coffee, beef broth, and the reserved pureed chilies and bring to a boil. Reduce the heat to moderately low, and cook for 1 hour to 1 1.2 hours, stirring from time to time. When the meat is tender, add the beans (if using) and the bacon; mix gently. Cook for 15 minutes, season with pepper and more salt if needed, and serve with garnish. May be refrigerated for 3 - 5 days and re-heated.