David's Chili Con Carne Y Frijoles – Not Hot

“Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this.”
READY IN:
8hrs 20mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 2 cups dried red beans (Washed and Picked Over)
  • 2 lbs lean ground beef (3 Lbs., If Pork Is Omitted)
  • 1 lb ground lean pork
  • 1 green bell pepper (Coarsely Chopped)
  • 14 cup garlic (Coarsely Chopped and Slightly Crushed)
  • 2 large onions (Coarsely Chopped)
  • 3 tablespoons chili powder
  • 2 tablespoons ground oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
  • 1 tablespoon ground cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
  • 1 tablespoon ground coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
  • 1 teaspoon paprika
  • 1 teaspoon ground rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)
  • 1 teaspoon sweet basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)
  • 1 teaspoon ground sage (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)
  • 12 teaspoon ground cloves
  • 12 teaspoon bay leaf powder (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)
  • 18-14 teaspoon cayenne pepper (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.)
  • 1 teaspoon salt (1 tsp. Is A Good Starting Point. Salt To Personal Taste)
  • 1 12 cups tomato paste (Tomato Sauce Makes The Chili Too Runny)
  • 1 12 quarts bean stock (From Cooked Beans)

Directions

  1. 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.
  2. 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.
  3. (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.)
  4. 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.
  5. Nice warmth, won’t ruin your tongue or taste buds!
  6. Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

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