Chili Beans are a favorite of mine. This recipe I have awards at many Chili Cook-Offs.
- 1- 12 ounce package pinto beans or 3 -15 oz cans of pinto beans
- 2 1/2 cups water
- 1 1 pound cans crushed tomatoes
- 6 ounce can tomato paste
- 2 pound hamburger
- 1/2 lb chorizo
- 2 onion chopped
- 5 garlic cloves (minced)
- 1 bell pepper (chopped)
- 4 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp red pepper flakes
- 2 bay leaves
- 1 tsp ground oregano
- Tabasco to taste
- 1/4 cup 1/4 cup masa harina
- 3 Tbsp white vinegar
- cheddar heese grated
- onions minced
- celentro or parsley minced
Wash and pick over beans. Bring water to a boil and add beans cook 5 minutes. Remove from heat and soak for 1 to 2 hours.
Drain and add water enough to cover beans by 2 inches, simmer 1 hour. In a large skillet fry hamburger and chorizo, cook and crumble. Add cooked meat to beans. Sauté onion, peppers, and garlic; add to beans with remaining ingredients. Add remaining ingredients.
Cover and simmer adding water as needed to keep beans covered in water, cook for about 2-3 hours. Stir often.
* If using a crock pot- Cover and cook on LOW for 69 to 9 hours. Let the chili beans chill overnight to allow flavors to develop. Heat the chili over moderate heat adding water as needed.
This recipe freezes well. Place beans in a plastic container for the freezer, for you are ready for another day.
Serve with corn bread or tortillas and small bowls of sour cream, minced green onion, grated cheddar cheese, and radishes.
If you freeze extra beans place them in sandwich size freezer bags for serving two people at a time.