Beef Chili With Stewed Pinto Beans
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound pinto beans
- 1medium onion, chopped
- Bouquet garni (thyme and pars- ley sprigs and bay leaf tied in a cheesecloth bag)
- 4 to 6dried California or ancho chilies
- Coarse salt and freshly ground pepper to taste
- 2½pounds stewing beef, cut in 1-inch cubes and trimmed of fat
- 2tablespoons olive oil
- 3cloves garlic, peeled
- 2bay leaves
- 1½tablespoons browned toasted cumin seeds
- 1tablespoon fresh oregano
- 2 to 3tablespoons Hungarian paprika
- 1tablespoon sugar
For Pinto Beans
For Chili
Nutritional analysis per serving (8 servings)
474 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 45 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cover beans with water, bring to boil and drain. Add fresh water to cover. Add onion and bouquet garni and simmer gently, covered, for 30 minutes.
- Step 2
Using rubber gloves to protect your hands from juices, which can sting your eyes, remove stems and seeds from the chilies. Tear them into strips and place in large bowl. Add three cups boiling water and let the chilies soak for 30 minutes.
- Step 3
Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
- Step 4
Meanwhile, pat the meat cubes dry with paper towels. Heat oil in large, enameled cast-iron casserole. Brown cubes of meat a few at a time, turning them with tongs so that they brown on all sides. When all meat has been browned, return it to casserole.
- Step 5
Pour chilies and soaking liquid into bowl of a food processor or blender along with garlic. Blend until smooth (as two batches if you prefer).
- Step 6
Add chili-garlic liquid to meat along with remaining ingredients and three cups of water. Simmer for one hour, adding more water as necessary to keep chili from drying out. Taste and correct seasoning. (If chili isn't hot enough, add more paprika). Simmer for another 30 minutes.
- Step 7
Serve the beans separately.
Private Notes
Comments
There is no such thing as an “ original or old fashioned” chili but “classic “ fits my earliest memory of the all- American rustic stew- “Home on the Range.” The very simplicity of the ingredients lsomehow makes every pot of chili different. Here the ratio of meat to beans,and tomatoes did not change bur the large ‘cubes’ of beef instead of hamburger seemed in taste and texture, off key. Substituting coarsely ground short ribs with that extra fat adds a hidden touch to the ‘classic ‘ dish.
This was excellent. I made it into beef and bean enchiladas. I read that you might want to pour off the soaking liquid and replace it with broth. Sometimes it can be a bit bitter. Thanks!