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Sunday, August 26, 2012

Too Hot for Chili? Never!

Is it too Hot for Chili?

Never!! It may be 95 degrees outside but yesterday, I had a hankering for some chili.

One small bag of pinto beans (fresh is best but Goyo brand is very good)
1-2 lbs ground beef  (I use organic from Costco)
3-4 garlic cloves
2-3 chopped onions (I used 5-6 onions from a neighbor's garden, they were small)
1-3 TBLS red chili, preferably from Hatch, NM
1 large can of tomato sauce
1 large can of chopped tomatoes
Salt to taste.

One day before meal or early in the morning, wash and inspect beans. Put in large pot and cover with water. Swish your hand in the beans to rinse any mud off of beans. Drain & rinse beans in colander. Put in pot with clean water. Let sit for a couple of hours. Drain & rinse again. Put beans in fresh pot of water and let sit all day or overnight. Next, morning, drain & rinse again (unless you like to fart a lot) and fill pot with fresh water and beans. Slow cook for an hour.

Saute onions, garlic and beef in skillet. Drain off some of the fat if too much. Add tomato sauce, tomatoes and 1-3 TBLS red chili.
Simmer for about 20 minutes. Add to pot of beans and simmer on low for another hour or so. Best if served the next day, but too good to wait.
Serve with fresh chopped onions, grated cheddar cheese, cilantro, chopped jalapeno, and saltine crackers.
Don't forget the beer!