I like chilli

[downsizingnow48]

Here is an old family chili bean recipe different from what has been posted. My grandfather immigrated from France before WWI, worked his way across the country, and started a farm outside of San Diego. This is how he made pinto beans and the whole family learned from him. We always assumed he picked it up from field hands.

1 lb dry pinto beans
1 lb ground beef
some smoked pork neck bones or pork shank
1 or 2 serrano or jalapeno chile
3 anaheim, new mexico, or poblano chiles
1/2 of a bell pepper
1 onion
5 garlic cloves
salt and pepper

Brown the meat in a big pot, put everything else in, cook until beans are done about 2 hours.

On chiles, there have been some changes over the years. Today's anaheim chiles are large and tasteless compared to what we used growing up. So I use new mexico or poblano chiles instead. Today's bell peppers are huge, so I use 1/2 bell pepper instead of a whole one.

On beans, there is a lot of quality variation in dried pinto beans. What is in the store can be over age and tasteless. I use a brand of pinto beans that comes from Louisiana, where my daughter lived for a while. Camellia beans. Always cook up good.

 

[2LaneCruzer]

If it's pinto beans you like, these are equal to or better than anything you have ever eaten. They cook up in about half the time, have a great flavor and there's not a fart in a carload...not to mention they won't hurt your stomach. I have no personal interest, other than passing along my opinion. Like I said, they cook up quickly, so be prepared and don't cook them to death.

https://www.anasazibeans.com/beans.html

 

[2LaneCruzer]

Don't mean to detract, but I thought I might post my recipe for beef stew. I have cooked it for the Elks Lodge, about 50 people, and it got rave reviews.

“He Man Beef Stew”

This recipe has evolved over a period of 40 years of making stew to my liking. It has a very beefy

flavor, and that is what I like. I have tried lots of different combinations of veggies, and most are good,

but it is easy to get too much of one thing if you aren't careful. Such veggies as broccoli, cauliflower

and cabbage are good, but I would never add over a cup of so of any of these combined. Leeks are

good, give good color, but have such a subtle taste that it is overpowered. Corn has such a powerful

flavor that I never use any more that comes in a package of frozen mixed vegetables. It is very easy to

get too much corn, and that ruins it for me.

1 beef Chuck roast, 3-4 pounds, cut into 3/4 inch cubes

NOTE: (chuck roast is, in my opinion the best meat for stew; it has enough fat for flavor, and cooks up

tender. You can often find a bone-in chuck roast, which is ideal. The soup bone adds that little bit of

extra flavor that makes the stew great).

1 beef soup bone

4 or 5 medium white potatoes, sliced into 1 inch cubes

1 small stalk of celery, sliced into 3/4 inch lengths

1 small package of fresh carrots, sliced into 1/2 to 3/4 inch slices

3 or 4 large mushrooms, sliced

1/3 cup of pearl barley

1 small package of mixed vegetables

NOTE: (choose according to your own taste. Go easy on corn, unless you really like it, as it has an

overpowering flavor which will mask the other ingredients. A small package of frozen mixed vegetables

usually doesn't have too much corn though).

2 cups sliced okra

1 or 2 cans diced tomatoes (You can add two cans if you really like tomatoes, but one is probably enough if you intend

to add the Rotel. And DO NOT USED STEWED TOMATOES unless you like your stew to have a

sweet flavor, which I don't)

2 -11.5 oz. cans of V8 vegetable juice

1 can of Rotel tomatoes with diced chili peppers (optional, omit if you don't like a bit of hot peppers)

1 tbsp dry parsley flakes

2 tbsp sweet Basil (dry is what I use... )

4 cloves fresh garlic, crushed or finely chopped

1 medium YELLOW onion, diced

1 tbsp. olive oil or cooking oil

salt and pepper to taste (go easy on the salt until all ingredients have been added and it simmers a while)

In a large stew pot, add oil and onion. Turn heat on high, and stir occasionally until onions begin to

clarify. I usually start cutting up the chuck roast at this time.

Add cubed beef, sweet basil, garlic, salt and pepper (I usually don't have the meat all cut up before the

onions are ready, so I end up adding it a little bit at a time as I get it cut). Stir occasionally until meat is

well browned. You can start slicing the celery, carrots and potatoes. (Man, smells good, doesn't it?)

Add V8 juice, pearl barley, parsley flakes, soup bone and enough water to cover if necessary. Lower

heat to medium and simmer until meat starts to show some tenderness, usually about 1/2 hour or so.

Add carrots and celery, cook on low heat for approximately 30 minutes, or until carrots begin to show

tender.

Add the frozen veggie mix, and cook for approximately another 1/2 hour (it's good to check the cooking

times on the label, and adjust the cooking time accordingly).

Add the rest of the ingredients and cook on low heat until potatoes are done, approximately another 1/

2 hour or so.

ENJOY

NOTE: I often add SMALL amounts of other frozen veggies, such as black eyed peas, lima beans (I like limas), bell

peppers, stir fry, etc., for color, if they are available. Be careful, though, you may have to get a bigger

pot, and end up with too many veggies and not enough meat. And remember, some veggies,

especially fresh veggies, may take a bit longer to cook, so you may have to add them earlier in the process.

 

[Bird]

Sounds very good.

 

[downsizingnow48]

Chuck roast with bone also makes great beef chili.

 

[2LaneCruzer]

Sounds very good.

It really is, even if I do say so myself. It's known hereabouts as Dennis' "Killer Stew". I do enjoy making it almost as much as eating it. It's good time spent on a cold Winter day, with a nice fire in the fireplace and enough beer to get me through the evening.

 

[cwersch]

lol thats not wendys chili
no fresh ground beef in it

 

[cwersch]

you guys are cookink small pots of chili. i cook i and freeze for winter 2-3 lbs gb or venison 2-3 lbs ground pork 4-5 lbs smoked brisket chopped
10-14 cans mixed beans 10-14 cans tomato sauce fresh spices to taste

 

[SirReal63]

My recipe changes a lot but one thing I do every time is instead of ground beef, I use stew meat and spend a few minutes cleaning it up and making it the right size. Slow cook it for half a day and the meat is extremely tender.