Soups & Stews |
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Chili Beans - 2002
Recipe courtesy of Jean Seale, Gary Seale's mom
INGREDIENTS
PREPARATION
Soak beans overnight, drain, cook until tender, add tomatoes. Sauté peppers and onions in oil for 5 minutes. Add garlic and parsley. Sauté meat. Add chili powder and spices. Mix with beans. Simmer covered for 1 hour. Uncover and simmer for 1/2 hour.
Notes from Jean: Now for how I make them - We don't like things HOT so I use about 2 ounces of chili peppers. Dad likes lots of beans so I use 1 pound. That’s a lot of meat so I use the ground Pork because it needs that flavor. I only use 1 or 1 1/2 lb of ground chuck. Cumin also makes it hot so I use a scant tablespoon. As you can see this makes a lot but they freeze great. Try them the way I make them & if you like them hotter add the rest of the cumin & chili peppers to your taste. You can always add but you can't take away.
Notes from Ron - Oct. 9, 2016: The directions say to sauté onions, but no amount is given. I used a medium yellow onion. Also, after draining the beans, I added new water to cook them. Then I didn't drain them when I added them to the meat and tomatoes. In fact, I added a cup of water as it cooked, as it was starting to lose the liquid. Finally, 2 tablespoons of salt seems like a lot. I used 1/2 TBS which seemed to be plenty. I followed Jean's directions the rest of the way.
- ½ pound pinto beans
- 1 can-8 oz. green chili peppers
- 1 ½ tablespoons salad oil
- 2 cloves garlic -- minced
- 1 pound pork -- ground
- 2 ½ pounds ground chuck
- ½ cup parsley -- fresh
- ¼ cup chili powder
- 5 cups canned tomatoes
- 2 tablespoons salt
- 1 ½ teaspoons pepper
- 1 ½ tablespoons cumin
PREPARATION
Soak beans overnight, drain, cook until tender, add tomatoes. Sauté peppers and onions in oil for 5 minutes. Add garlic and parsley. Sauté meat. Add chili powder and spices. Mix with beans. Simmer covered for 1 hour. Uncover and simmer for 1/2 hour.
Notes from Jean: Now for how I make them - We don't like things HOT so I use about 2 ounces of chili peppers. Dad likes lots of beans so I use 1 pound. That’s a lot of meat so I use the ground Pork because it needs that flavor. I only use 1 or 1 1/2 lb of ground chuck. Cumin also makes it hot so I use a scant tablespoon. As you can see this makes a lot but they freeze great. Try them the way I make them & if you like them hotter add the rest of the cumin & chili peppers to your taste. You can always add but you can't take away.
Notes from Ron - Oct. 9, 2016: The directions say to sauté onions, but no amount is given. I used a medium yellow onion. Also, after draining the beans, I added new water to cook them. Then I didn't drain them when I added them to the meat and tomatoes. In fact, I added a cup of water as it cooked, as it was starting to lose the liquid. Finally, 2 tablespoons of salt seems like a lot. I used 1/2 TBS which seemed to be plenty. I followed Jean's directions the rest of the way.
