Listen folks. For great chili beans, the kind my crowd loves and asks for, I use pinto beans that I cook like this.
1 pound pinto beans
1 teaspoon salt
pinch of sugar
Remove inferior beans, rocks, dirt and grit. Cover beans with water and soak overnight in your bean pot to remove grit, to lessen gas and shorten cooking time. Next day, rinse beans in a colander. Rinse out bean pot. Place beans back in pot. Cover with fresh water. Add a three-finger sized piece of non-smoked pork (salt pork). Bring to a boil, and then reduce heat. Cook until tender. Add salt and a pinch of sugar. Cook an additional 15 – 20 minutes. Add water if needed to prevent sticking. Don’t eat ’em all; save enough beans for chili beans tomorrow!
2 cups pinto beans, drained and rinsed
1 cup coarsely chopped beef
1 onion chopped
1½ cup water
1 pint canned tomatoes
1 tablespoon chili powder (I use a little more and taste)
1 tablespoon salt
Drain beans, add meat, chopped onion, tomatoes, chili powder and salt. Bring to a boil, reduce heat and cook slow for an hour until meat is done. Add water only if needed.
Makes a thick, rich soup. Good eating on a cold day. We add jalapeños, sour cream and grated sharp cheddar cheese at the table. I’ll either fry corn cakes or have crackers.
Look for next week’s recipe — Pumpkin Pie.