Davids Chili Con Carne Y Frijoles Not Hot Recipes

Steps:

• 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.
• 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. (I use cast iron because it has a flat bottom, and cooks evenly. Any large, heavy, deep pan will probably work ok.)
• 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.

Steps:

• Heat olive oil in a large pot.
• Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
• Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
• Reduce heat and simmer for an hour.
• Remove the chili pods and any stems that may have fallen off the pods.
• Add the bay leaves through the Mexican Chili Powder and stir.
• To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
• Add the Beans and Tomatoes.
• Mix well and bring to a boil.
• Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
• NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

Steps:

• In a large pot, brown ground beef, breaking apart any large chunks.
• Add in onion and garlic, fry until softened.
• Add green pepper.
• Add tomatoes, undrained.
• Stir in all beans, undrained.
• Add chili powder, black pepper.
• Stirring once in awhile to prevent scorching, simmer for 2 hours.
• Skim fat, if lean beef used this step shouldn't be necessary.
• Taste and adjust seasoning.

Steps:

• Brown beef mince in a heavy based sauce pan, transfer to a fine mesh sieve to drain excess fat.
• Add half the oil and sauté onions till soft and translucent, then add the fresh chillies and turn up the heat to get some colour on the onions.
• Turn down the heat and add the remaining oil and dryry ingredients except for the oregano, cook for around 30seconds.
• Add the chopped tomatoes, garlic, oregano, dried chilli and drained mince. Cook over a medium heat till the mixture looses some of it moisture,around 10mins then re-hydrate with some the beef stock, add salt and pepper to taste and simmer with the lid on for ideally 45-60mins. Stirring every 10mins, if the chilli become too dry just top up with beef stock.
• Cook basmati rice to packet instructions.
• Then add the kidney beans to the chilli and continue to cook with the lid off for a further 10mins or untill the chilli is to the consistency you like.
• Serve with basmati and topped with some jalapeño slices and grated cheddar.