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Chili Con Carne

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“This serves a lot, so feel free to half the recipe. This is not overly hot unless you add the optional jalapenos and cayenne pepper. Prep time does not include the 8 hours to soak the beans.”
READY IN:
3hrs 20mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Sort and wash the beans; place in a large Dutch oven. Cover with water 2 inches above the beans; let soak for 8 hours.
  2. Drain the beans; add 6 cups of water. Bring to a boil; cover, reduce heat, and simmer 1 hour. Drain the beans, reserving 2 1/2 cups liquid. Set beans and liquid aside.
  3. Cook the ground chuck, onion, green pepper, garlic, and chopped jalapenos (if using) in a skillet until the meat is browned, stirring to crumble the meat; drain well.
  4. Stir in the tomatoes and the remaining ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
  5. Stir in the reserved beans and liquid. Cover and simmer an additional 1 to 2 hours, stirring occasionally.

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