Reds Prize Winnin Pintos Recipes

RED CALDWELL'S PRIZE WINNIN' PINTOS

Steps:

• Drain and rinse the beans.
• Place the beans in a crock pot set on low, cover with water.
• Add everything else.
• Cook overnight.
• Add any salt that is needed.
• (Don't salt at the beginning because of the salt pork.) Serve.
• These freeze well and are even better when reheated.
• I had to cut this recipe in half to get it to fit my crock pot.

RED'S PRIZE WINNIN' PINTOS

Steps:

• Soak the beans overnight.
• Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
• When the beans are done, test for salt and adjust to our preference.
• **Note this is an adopted recipe so I'm not going to change it but I've made these a couple of times and would give this as an alternative.
• Use half water and half chicken broth to cook your beans in, adding more chicken broth and water as they cook to get the right amount of liquid you want.
• Try using chipotles 2-3 instead of the jalapeno peppers.
• Use fresh jalapeno peppers instead of the canned.

PRIZE-WINNING CHILI

Steps:

• Heat olive oil in a large stock pot over medium heat; cook and stir onion, bell pepper, and jalapeno pepper until onion is translucent, about 10 minutes. Add sausage and ground beef; continue to cook and stir until meat is browned and crumbly, about 7 minutes. Drain and discard grease.
• Season meat mixture with chili powder, cayenne pepper, and salt. Add pinto beans, tomatoes, and water and bring to a simmer over medium heat. Reduce heat to medium-low and continue to simmer for 1 hour.