Mexican recipes
Beef and bean chilli
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200 min
Serves 12
Ingredients
- 1/2 lb dry red kidney beans 225 g dry red kidney beans
- 1/2 lb dry white beans 225 g dry white beans
- 1/2 lb dry pink beans 225 g dry pink beans
- 1/2 lb dry black beans 225 g dry black beans
- 1 lb bacon (cut into 1/2 inch cubes) 455 g bacon (cut into 1/2 inch cubes)
- 5 large onions, roughly chopped 5 large onions, roughly chopped
- 10 garlic cloves, minced 10 garlic cloves, minced
- 1 tbsp cumin powder 15 ml cumin powder
- 1 tbsp cinnamon powder 15 ml cinnamon powder
- 1/4 cup paprika 60 ml paprika
- 1/4 cup cayenne pepper 60 ml cayenne pepper
- 1/2 cup dried red peppers 120 ml dried red peppers
- 1 gallon can plum tomatoes (with juice) 3.79 l can plum tomatoes (with juice)
- 2 cup chicken stock 480 ml chicken stock
- 5 lb ground beef 2.27 kg ground beef
- Salt to taste Salt to taste
Method
Soak the beans in a large pot covered with water overnight. Drain cover with fresh water. Cook over low heat for 1 1/2 hours. Drain and set aside.
In a Dutch oven, fry the bacon until it starts to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add the cumin powder, cinammon powder, paprika, cayenne pepper and dried red peppers and cook for 5 more minutes, stirring occasionally. Add the tomatoes and chicken stock, stir and simmer for 30 minutes.
Brown the meat in batches, drain and add to the tomato mixture. Add the cooked beans, season with salt to taste and simmer for 1 more hour. If the misxture becomes too dry, add more chicken stock or water and stir.
Serve hot or cool down, refrigerate and reheat before serving.
In a Dutch oven, fry the bacon until it starts to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add the cumin powder, cinammon powder, paprika, cayenne pepper and dried red peppers and cook for 5 more minutes, stirring occasionally. Add the tomatoes and chicken stock, stir and simmer for 30 minutes.
Brown the meat in batches, drain and add to the tomato mixture. Add the cooked beans, season with salt to taste and simmer for 1 more hour. If the misxture becomes too dry, add more chicken stock or water and stir.
Serve hot or cool down, refrigerate and reheat before serving.
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