Texas Style Chili With Pinto Beans Recipes

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

TEXAS CHILI WITH BEANS

Steps:

• Heat water to a boil, cover and cook beans for 10 minutes.
• remove from burner and let kettle sit for 1-2 hours.
• Add water if needed to cover beans, add beef stock.
• Cook on low.
• In a skillet, heat oil, add meat, peppers, garlic and onion.
• Cook until meat is brown.
• Do not drain.
• Add all skillet ingredients, spices add other ingredients to the beans.
• Simmer covered till beans are soft, stirring occasionally.
• Add more seasoning to your liking and water if necessary (I like alot of liquid).
• Cook time approximately 3 hours.

TEXAS STYLE BEANS RECIPE WITH PINTO BEANS

Steps:

• Gather the ingredients.
• In a 2-quart bean pot or casserole, cover pinto beans with 6 cups of water; soak overnight.
• Drain the water from the beans. Cover the beans with 6 cups of fresh water; add salt pork, onion, and garlic to the beans.
• Bring the beans to a simmer and cover. Cook on medium-low heat, covered, for 2 hours.
• Stir in salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce.
• Cover and simmer on low heat for 3 hours more.
• Serve beans with cornbread wedges or hot cooked rice.
• Enjoy.

TEXAS STYLE CHILI BEANS

Steps:

• Pick, and clean beans, remove any rocks, dirt, half or shriveled beans; rinse. Put beans in a 5 or 6 quart Dutch oven and fill with water. Bring to a boil. Let boil for 5 minutes, turn off heat and let set at least 1 hour. Drain, rinse and return beans to pan.
• Meanwhile prepare chili; brown hamburger, onions, and garlic in a skillet, drain excess fat, add Chili Kit, (add salt and cayenne to taste.) and tomato sauce. Let simmer 15 minutes; add to beans.
• Fill pan with water and cook until beans are tender, about an hour. Serve with fresh homemade cornbread, sliced tomatoes and cucumbers soaked in vinegar.

TEXAS-STYLE CHILI WITH PINTO BEANS

Steps:

• Soak the beans in water for 12 hours or up to 1 day, changing water every 8 hours. Drain and place in a saucepan with 2 quarts fresh water. Bring to a boil over high heat. Reduce the heat to moderately high and cook for 55 minutes to 1 hour or until the beans are tender but not mushy. Drain and season with salt. Set aside until needed. Cover the chilies in boiling water and soak for 4 to 6 hours or until they are soft and pliable. Remove the seeds and stems and using a bit of the soaking liquid, puree in a blender until smooth. Reserve 1 cup of the soaking liquid for the coffee. Set aside until needed. In a large saucepan, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Discard all but 1/4 cup of the bacon fat. Coarsely chop the bacon and add to the beans. if using. Cook the onion, garlic and jalapeno peppers in the remaining bacon fat over moderate heat for 10 minutes, stirring from time to time. Add the meat and spices and cook over high heat for 5 minutes, stirring constantly. Add the coffee, beef broth, and the reserved pureed chilies and bring to a boil. Reduce the heat to moderately low, and cook for 1 hour to 1 1.2 hours, stirring from time to time. When the meat is tender, add the beans (if using) and the bacon; mix gently. Cook for 15 minutes, season with pepper and more salt if needed, and serve with garnish. May be refrigerated for 3 - 5 days and re-heated.