Chili with Beans Recipe

Well, it’s about that time of year to start thinking about cold weather comfort food. My two favorites are Chili and Gumbo although I eat them both year around.

This recipe will be the first of several types I cook over the next few months. I think this is the type most people think about when you mention chili.

Feel free to experiment with different dried chilies, I don’t always use anchos. The heat level to me is mild at best and I love to substitute Tapatio hot sauce for Crystals for added flavor and heat.

The hardest thing about this chili is figuring out how you’re going to eat it. In a bowl with cheese? Cheese and sour cream? Cornbread or crackers? Frito pie? Nacho topping? Over enchiladas or hot dogs? So many decisions to make…
 

Products to help cook your Chili

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Chili with Beans Yum

Chili is one of my favorite cold weather comfort foods. This recipe is for a great tasting bowl of chili with a mild temperature that is easy to make.

Course

Main Dish

Cuisine

American

Keyword

Chili Dog, Chili Sauce, Hot Dog Chili, Hot Dog Sauce

Cook Time

90 minutes

Servings

Ingredients

• 3 lbs Ground Beef
• 28 oz Diced Tomatoes
• 30 oz Pinto Beans 2 15 oz cans
• 8 oz Tomato Sauce
• 1 Bell Pepper Lg, Chopped
• 1 Onion Lg, Chopped
• 8 cloves garlic
• 1/2 cup Louisiana Hot Sauce
• 1 cup Water
• 2 Chipotle Peppers in Adobe Sauce
• 1 tbsp Coarse Kosher Salt
• 1 tbsp Black Pepper
• 2 tbsp Ground Cumin
• 2 tbsp Mexican Oregano
• 1/8 tsp Ground Cloves
• 1/4 tsp Ground Allspice

Chile Puree

• 4 Dried Ancho Chile Stem and seeds removed and torn into pieces
• 1 cup Water

Thickener

• 2 tbsp Corn Masa Flour
• 3 tbp Water

Course Main Dish Cuisine American Keyword Chili Dog, Chili Sauce, Hot Dog Chili, Hot Dog Sauce Cook Time 90 minutes Servings Ingredients 3 lbs Ground Beef 28 oz Diced Tomatoes 30 oz Pinto Beans 2 15 oz cans 8 oz Tomato Sauce 1 Bell Pepper Lg, Chopped 1 Onion Lg, Chopped 8 cloves garlic 1/2 cup Louisiana Hot Sauce 1 cup Water 2 Chipotle Peppers in Adobe Sauce 1 tbsp Coarse Kosher Salt 1 tbsp Black Pepper 2 tbsp Ground Cumin 2 tbsp Mexican Oregano 1/8 tsp Ground Cloves 1/4 tsp Ground Allspice Chile Puree 4 Dried Ancho Chile Stem and seeds removed and torn into pieces 1 cup Water Thickener 2 tbsp Corn Masa Flour 3 tbp Water

Instructions

Chili Puree

1. Let's start with our chili puree. Remove the stems and seeds and tear into large pieces. Heat the 1 cup of water to just before it boils.

   
2. Remove from the heat. Add chiles to the water and cover for 30 minutes until rehydrated. Put in blender and puree until smooth. Set aside or store in fridge or freezer for future use.

   

Chili

1. Brown ground beef. When finished drain excess liquid.

   
2. Chop large bell pepper, onion and garlic.

   
3. Add vegetables to ground beef along with all dry spices and mix well.

   
4. Add hot sauce, chili puree, tomatoes and water. Simmer 30 minutes.

   
5. Put beans in a strainer and rinse.

   
6. Add beans and simmer low another 30 minutes stirring occasionally.

   

Thickener

1. Mix water and masa together

   
2. Add to pot and simmer another 5 minutes then serve.

   

Recipe Notes