Chili with Beans Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Pressure Cooker · Side Dishes

Chili with Beans

Use your pressure cooker to cook the beans!

2 cups cooked pinto or Anasazi beans

2 tablespoons olive oil or bacon drippings
1 - 2 pounds beef chuck, cut into cubes about 1/4 inch or so (or ground beef works, also)
1 medium onion, finely diced or chopped
2-3 tablespoons good quality chili powder
Texas Champagne or other hot sauce, as desired
2 teaspoons crushed cumin seeds, or 1 teaspoon ground cumin
freshly ground pepper
1 bay leaf
1-2 teaspoons brown sugar or sorghum
1 carton Pomi chopped tomatoes (about 2 cups chopped tomatoes)
1 teaspoon fine sea salt, if needed
1 cup beef stock if needed for consistency

Cook the beans as directed in our Pressure Cooking Beans Basic Recipe. In meantime, in a large heavy bottomed Dutch oven or deep skillet, heat the oil or bacon drippings. Add the beef and onions. Cook and stir until beef is nicely browned and onions are cooked. Add remaining ingredients, including the beans. Simmer gently about 20-30 minutes to develop the flavors. Taste as you go...may need more chili powder (perhaps a dash of Texas Champagne), maybe more salt, maybe a pinch more of sugar, etc. Chili varies with the cook! Don't be afraid to improvise to get it "Perfect! Just the way I want it!"

Recipe created 2004-10-25.

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