Texas Chili Beans

Name: Texas Chili Beans
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 serving(s)
Ingredients: 1 lb dry pinto beans, picked over for rocks and bad beans,rinsed,and drained; 3 quarts water, twice; 2 teaspoons salt, twice; 2 -3 slices bacon, diced; 2 tablespoons extra virgin olive oil; 1 lb chuck steaks or 1 lb chuck roast, trimmed and cubed; 1 lb lean coarsely ground beef (chili grind); 2 -3 tablespoons masa harina (mexican corn flour) or 2 -3 tablespoons flour; 3 -4 cups coarsely chopped onions; 5 -6 cloves garlic, minced; 2 (28 ounce) cans peeled diced tomatoes; 1 (14 1/2 ounce) can chicken broth or 2 cups water; 2 -3 tablespoons chili powder, more to taste; 1 (4 -8 ounce) can diced green chilies; 1 -3 teaspoon oregano, preferably mexican oregano,lightly crushed; 1/2 teaspoon ground cumin, more to taste; 1 -2 teaspoon sugar; salt & freshly ground black pepper; cayenne pepper or crushed red pepper flakes

Submitted by Toby Jermain

"Although many Texans will argue that "chili don't have no beans!", many others don't care, and quite a few like it with beans as much as I do. This recipe is the result of a lot of trial and error to get it to taste just the way I like it. I usually double or triple the recipe an freeze it in 1 quart Ziploc bags, making perfect portions for two for a quick chili dinner or chili sizes. Prep time does not include time to soak beans."

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Ready In:: 2hrs
Ingredients:: 19
Serves:: 6-8

ingredients

1 lb dry pinto beans, picked over for rocks and bad beans,rinsed,and drained
3 quarts water, twice
2 teaspoons salt, twice
2 -3 slices bacon, diced
2 tablespoons extra virgin olive oil
1 lb chuck steaks or 1 lb chuck roast, trimmed and cubed
1 lb lean coarsely ground beef (chili grind)
2 -3 tablespoons masa harina (mexican corn flour) or 2 -3 tablespoons flour
3 -4 cups coarsely chopped onions
5 -6 cloves garlic, minced
2 (28 ounce) cans peeled diced tomatoes
1 (14 1/2 ounce) can chicken broth or 2 cups water
2 -3 tablespoons chili powder, more to taste
1 (4 -8 ounce) can diced green chilies
1 -3 teaspoon oregano, preferably mexican oregano,lightly crushed
¹⁄₂ teaspoon ground cumin, more to taste
1 -2 teaspoon sugar
salt & freshly ground black pepper
cayenne pepper or crushed red pepper flakes

directions

Soak beans overnight in 3 quarts water and 2 Tsp salt.
Discard water.
Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
Drain, discarding liquid, and set beans aside.
While beans are cooking, coat cubed beef with flour.
Cook beef cubes, ground beef, and bacon in olive oil until well browned.
Add onion and garlic, and saute until onion is translucent.
Drain excess fat if necessary.
Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
Add beans and simmer for an additional 30 minutes or so.
Thin if necessary, and adjust seasoning as desired.
Use paper towels to blot off any grease that rises to the surface during cooking.
Tastes best if refrigerated overnight and reheated before serving.
This chili freezes well, and the recipe can be doubled or tripled if desired.
Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
That way I can control the fat content.

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RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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