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Chili with Beans

Chili with Beans

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…

Chili with Beans

Chili with Beans

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Print Recipe
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Course Main Dish
Cuisine American
Cook Time 90 minutes
Servings
Ingredients
Chile Puree
Thickener
Course Main Dish
Cuisine American
Cook Time 90 minutes
Servings
Ingredients
Chile Puree
Thickener
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.
    Chili
  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
Chili
  1. Brown ground beef. When finished drain excess liquid.
    Chili
  2. Chop large bell pepper, onion and garlic.
    Chili
  3. Add vegetables to ground beef along with all dry spices and mix well.
    Chili
  4. Add hot sauce, chili puree, tomatoes and water. Simmer 30 minutes.
    Chili
  5. Put beans in a strainer and rinse.
    Chili
  6. Add beans and simmer low another 30 minutes stirring occasionally.
    Chili
Thickener
  1. Mix water and masa together
    Chili
  2. Add to pot and simmer another 5 minutes then serve.
    Chili

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