Texas Chili with Beans
- Ready In:
- 5hrs
- Ingredients:
- 26
- Serves:
-
12
ingredients
- 2 lbs pinto beans
- 1⁄3 cup bacon fat or 1/3 cup vegetable oil
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves minced garlic
- 1 green bell pepper, chopped
- 5 serrano peppers, chopped (remove seeds if you don't like it hot)
- 1 can diced green chili pepper
- 1 small jalapeno pepper, chopped
- 2 cans Rotel tomatoes & chilies (mild, medium "or" hot -- I use hot)
- 1 cup spicy hot V8
- 1 can beef broth
- 1 can diced tomato
- 1⁄4 cup chili powder
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1 tablespoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon red pepper flakes
- 1 bay leaf
- salt
- 1 tablespoon spice essence
- 1 tablespoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- water, if needed
directions
- Heat water to a boil, cover and cook beans for 10 minutes.
- remove from burner and let kettle sit for 1-2 hours.
- Add water if needed to cover beans, add beef stock.
- Cook on low.
- In a skillet, heat oil, add meat, peppers, garlic and onion.
- Cook until meat is brown.
- Do not drain.
- Add all skillet ingredients, spices add other ingredients to the beans.
- Simmer covered till beans are soft, stirring occasionally.
- Add more seasoning to your liking and water if necessary (I like alot of liquid).
- Cook time approximately 3 hours.
RECIPE SUBMITTED BY
Christine Bettiga
Corpus Christi, TX
I was born and raised in Pueblo, Colorado.
I moved to Corpus Christi, Texas in 1998.
I enjoy camping, sewing and gardening.
My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ!
I am a Denver Bronco Fan, but I also like the Houston Texans.