How to make chili with beans

How to make chili with beans

You’ll need: Large deep pan with lid for beans, large pan or skillet for meat sauce

1 ½ pounds ground meat, 8-10 oz. light red chili beans, 4 cups of water, small splash of white wine,  one 14.5 oz. can Fire Roasted diced tomatoes, one 14.5 oz. can diced chili ready tomatoes, Williams Chili Seasoning, Salt, Pepper, Cumin Seed, 4 green scallions, baking coca,  small can green chilies, Frito’s, shredded cheese

I have made a pot of Chili every Saturday for over Twenty years. The one thing I find true is less is more. I have made chili from deer, beef and or turkey. All three are wonderful; each meat changes the flavor just a little.

*Thaw 1 1/2pounds of ground meat.

To me, the beans are the base foundation. Never buy canned beans, take the time to cook your own. I use a half a bag of light red chili beans, but the dark red are just as good. I start my beans in about4 cups of water, which I season right off the bat.

You’ll need a large- deep pan with a lid to cook your beans in. Place water in pan and put your pan on a medium-high burner.

*4 Cups of water

* 8-10 oz. of chili beans; never pinto beans

To your water add these seasoning:

* 1 1/2 teaspoons of salt,

* 1 teaspoon of cumin seed,

* 1 teaspoon of baking coca,

* 1 teaspoon of black pepper

Tilt the lid just a little so the heat can escape, which keeps the beans from boiling over.

Side note: The coca is a must. Baking coca is bitter to the taste and will not make your beans taste sweet. However as it cooks it adds a true depth to the flavor of the beans

Cook on a medium-high heat for 2 1/2 to 3 hours. Keep the beans covered in water at all times or they will burn & stick to your pan, so add water as needed.  At the 2 1/2 to 3 hour mark turn the heat down to low-medium.  The beans are done then they are soft.

Select a large pan or deep skillet to cook your meat and sauce in.

Turn your burner on a medium-high, while you dice-up four scallions, greens and all.

To your hot pan add a small splash of sweet white wine to the hot skillet and then toss your onions in first. The wine will evaporate in moments then add seasoning & meat, crumbling the ground meat as it begins to brown.

* Add ½ teaspoon of salt and pepper
to the ground meat, and cook.

*Drain off any fat from your browned meat.

* Mix in one tablespoon of flour to the 1/4 cup of chili mix, then add the 1/4 cup of William's
chili mix and flour mixture to your cooked meat.

Either use a can of stewed tomatoes or diced. I like to use diced chili ready tomatoes.

*1 can 14. 5oz. Fire roasted diced tomatoes (added to meat as is)

*1 can 14.5 oz. diced chili ready tomatoes (blend until smooth)

*1 small can green chilies (mild to hot you pick)

Add both cans of tomatoes to your meat. Your beans should have cooked down till they are in a thick soup that is 80% beans. If you’re not sure if your beans have cooked down enough to add the whole pot to your meat sauce then take a slotted spoon and add the beans to the meat mixture. Once it’s all added use just enough of the bean soup to give your chili the thickness you want. Finish cooking on a low-medium heat for another hour.

Now, break out the Fritos’, shredded cheese and diced onions for a Chili pie and enjoy.

 

Reviews

[?]

Oh man I hear that dinner bell ringing. YUM
and yes ya gotta have the "Williams Chilli Season" ..the best

[roarke]

Excellent. It's Chili this weekend. Thanks.