Here is a great chile recipe for you to try. Full of bold flavors that will remind you of the south west. This is one of those recipes that is good any time of the year. It’s a winner! Cheese and onion were added for this picture.
1 cup dry pinto beans
1 cup dry kidney beans
8 cups ( 2qts. ) water
Method: Chile Beans
Slow method (recommended)
Check beans for little rocks ( this is recommended by most producers ) and then combine all ingredients into a 5 quart stock pot or sauce pan and bring to a boil. Reduce heat to medium low and simmer for 4 hours covered stirring about once every hour. Stirring to much will mash your beans and you will end up with the texture of refried beans so go easy. It is usually recommended that you soak the beans overnight in cold water but I’ve found that this is not necessary for this recipe. Soaking the beans helps to release some of the gas but this recipe will cook for 7 hours releasing most of the gas during cooking.
Buy 1 24 ounce can each of cooked pinto and cooked kidney beans. Follow steps below.
Ingredients: Chile Sauce
2lbs. hamburger 15%
2 big stalks celery ( thick sliced )
1 onion bite size pieces ( 1 inch dice )
1 green pepper bite size pieces ( 1 inch dice )
1 tbsp. salt
1 tbsp. pepper
2 tbsp. chili powder
1 teas. cumin powder
1 teas. oregano ( mexican if you can find it )
8 oz. water
28 oz. can diced tomatoes
15 oz. can tomato sauce
6 oz. can tomato paste
Add hamburger, salt, pepper, chili powder, cumin and oregano to a 8 to 10 quart stock pot and cook on medium high heat for 10 to 15 minutes ( until meat has browned ). Add diced tomatoes, tomato sauce, tomato paste and water. Cook for another 5 minutes stirring often. Add celery, onion and green pepper and stir to mix well. Reduce heat to medium low and cook for 30 minutes covered stirring occasionally. Add beans ( do not drain ) and stir to mix well. Reduce heat to low and simmer for 3 hours covered, stirring about once an hour. You should notice a change in the sauce after about 2 1/2 hours. It will loosen slightly which is the sign it is ready. Makes about 8 quarts of chili and can be frozen for at least 4 months.
Note: Since there is little need to stir while cooking this recipe, when you do stir make sure your are scraping the bottom of your pot to ensure that nothing is sticking. Nonstick cookware works best.
TRY THIS WITH YOUR CHILE!
Serve it in an edible bowl! All you have to do is slice off the top of a roll and hollow it out ( I’m using a cheddar cheese covered roll ). Fill it with warm chile and bake on a cookie sheet at 350 degrees for about 15 minutes and sprinkle with cheese. Be careful when hollowing out your rolls you don’t want any holes or they will leak. Just use your fingers and gently pull out little pieces of bread at a time until you have a bowl about 1/4 to 1/3 inch thick. If you do make a hole, press a piece of bread into it, that should fix the problem. What to do with the leftover bread? Wrap it in a piece of foil and leave it on the counter for a few days until it dries out, crumble it up and you have instant breadcrumbs for another recipe.
You are going to love this chile recipe, the flavor is wonderful! This chile is great as an appetizer or as a whole meal. Top it with cheese and onions, crumble up some crackers or add any other chili topping you like. Enjoy!