Davids Chili Con Carne Y Frijoles Not Hot Recipes
DAVID'S CHILI CON CARNE Y FRIJOLES
Steps:
- In a large pot, (I now use a large crock-pot), cover beans with at least 6 to 8 cups of water. Bring to a boil and then simmer until beans are soft, but not mushy. Drain beans and retain the stock for use in the chili.
- In a 3 inch deep iron skillet (I use a #10 chicken fryer skillet), brown the meat at a medium high heat. After browning, add onions, garlic, bell peppers, and all the herbs. Stir and toss this dryish mixture for about 15 minutes.
- Add tomato puree or paste and mix well. To this add 1/3 of the bean stock (more can be added for consistency.) Reduce heat, cover and simmer 12 hours or so, adding bean stock as necessary. (I use cast iron because it has a flat bottom, and cooks evenly. Any large, heavy, deep pan will probably work ok.)
- In a large pot (the bean pot is what I use), mix the chili and the beans and simmer for at least 2 hours before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILI CON CARNE CON FRIJOLES
This chili is chock full - of meat, beans and flavor! And it feeds a crowd. If making vegan, don't add the ground beef. Substitute any canned beans for the ones listed, the more the merrier, whatever your pot will hold. If making a small batch use the cans of unseasoned "bean medley" and cut back on the other ingredients. If you're watching your sodium, drain and rinse the beans before adding, but if not, use undrained - excellent source of fiber.
Provided by Chefiebig
Categories Beans
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, brown ground beef, breaking apart any large chunks.
- Add in onion and garlic, fry until softened.
- Add green pepper.
- Add tomatoes, undrained.
- Stir in all beans, undrained.
- Add chili powder, black pepper.
- Stirring once in awhile to prevent scorching, simmer for 2 hours.
- Skim fat, if lean beef used this step shouldn't be necessary.
- Taste and adjust seasoning.
Nutrition Facts : Calories 491.6, Fat 7.9, SaturatedFat 2.7, Cholesterol 36.9, Sodium 468.3, Carbohydrate 73.4, Fiber 21.5, Sugar 2.8, Protein 35.2
DAVID'S CHILI CON CARNE Y FRIJOLES - NOT HOT
Good eating chili that won't burn your tongue or ruin your taste buds. Cut the ingredients by half, if you wish to have a smaller quantity. The directions remain the same for this.
Provided by sellwood01
Categories Beans
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili.
- In A 3 Inch Deep Iron Skillet (I Use A #10 Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 1-2 Hours Or So, Adding Bean Stock As Necessary.
- (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.)
- In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving.
- Nice warmth, won't ruin your tongue or taste buds!
- Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.
Nutrition Facts : Calories 443.1, Fat 24.8, SaturatedFat 9.3, Cholesterol 114.6, Sodium 842.2, Carbohydrate 19.6, Fiber 4.8, Sugar 8.2, Protein 37.9
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