Chili with Beans
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.
- 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
- 4 Dried Ancho Chile Stem and seeds removed and torn into pieces
- 1 cup Water
- 2 tbsp Corn Masa Flour
- 3 tbp Water
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.
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.
Brown ground beef. When finished drain excess liquid.
Chop large bell pepper, onion and garlic.
Add vegetables to ground beef along with all dry spices and mix well.
Add hot sauce, chili puree, tomatoes and water. Simmer 30 minutes.
Put beans in a strainer and rinse.
Add beans and simmer low another 30 minutes stirring occasionally.