Cafe Rio Chili Beans Food

CAFE RIO STYLE BLACK BEANS

Steps:

• In a non stick pan, cook garlic, cumin and olive oil over medium heat until fragrance is released, about one minute. Be careful not to burn garlic.
• Add beans, cook down for about 5 minutes until some of the liquid from the beans is absorbed and evaporated.
• Add can of tomato juice and seasoning to taste.
• Stir in chopped cilantro when ready to serve.
• Place oil in large pot.
• Add garlic and cumin, cook over medium heat until fragrance is released, about one to two minutes.
• Add black beans and tomato juice and salt to taste. Cook until mixture is heated through on medium heat.
• When mixture has cooked 20- 30 minutes, turn off heat and add chopped cilantro.
• Cool and store in refrigerator until ready to serve.
• When ready to serve, heat slowly on medium heat, stirring gently to avoid burning beans at bottom of pan. Add more tomato juice if needed.
• This may be made and stored up to five days before serving.

CAFE RIO CHILI BEANS

Steps:

• Place all ingredients in crock pot and cook on low for 2 hours.
• Serve on Cafe Rio pork.

TEXAS CHILI BEANS

Steps:

• Soak beans overnight in 3 quarts water and 2 Tsp salt.
• Discard water.
• Place in a large pot with 3 quarts fresh water and 2 Tsp salt, and simmer until al dente.
• This will take awhile, because the salt slows softening, but if helps the beans retain their shape in the chili.
• Drain, discarding liquid, and set beans aside.
• While beans are cooking, coat cubed beef with flour.
• Cook beef cubes, ground beef, and bacon in olive oil until well browned.
• Add onion and garlic, and saute until onion is translucent.
• Drain excess fat if necessary.
• Add remaining ingredients, and simmer for 1 hour or until meat is very tender, stirring occasionally.
• Add beans and simmer for an additional 30 minutes or so.
• Thin if necessary, and adjust seasoning as desired.
• Use paper towels to blot off any grease that rises to the surface during cooking.
• Tastes best if refrigerated overnight and reheated before serving.
• This chili freezes well, and the recipe can be doubled or tripled if desired.
• Note: I usually buy a 3-4 lb chuck roast on special, bone it if necessary, discard most of the fat, and grind half and cube half.
• That way I can control the fat content.

RIC'S CHILI BEANS

Steps:

• On Medium high heat brown ground beef in a skillet or dutch oven.
• Add 1/4 tsp blk pepper and the onion salt with seasoned salt. Drain.
• Add beans and tomato sauce, chili powder and 1/4 tsp black pepper.
• Simmer 15 minutes, stirring occasionally.
• Seve as a side to meat or serve in bowls as a meal.
• We enjoy saltine crackers, chips or tortillas with this chili.

CAROLINA CHILI BEANS

Steps:

• Brown ground beef with onions, garlic and jalapeno pepper.
• Drain.
• Place beef and vegetables in crockpot.
• Add remaining ingredients and stir.
• Cook on low setting of crockpot for approximately 6 hours.
• Serve with sour cream and shredded cheese.

SOUTHERN CHILI BEANS

Steps:

• Heat olive oil in a large non-stick skillet over medium heat. Once oil is hot, add chopped onion and saute 3 minutes, then add 1tsp garlic, 2 tsp paprika, 1 1/2 tsp cayenne pepper, and saute 30 seconds longer. Pour onions into crockpot.
• Return skillet to medium-high heat, add in ground turkey. Stirring occasionally until ground turkey has browned. Once cooked drain and add to crockpot.
• In crockpot add in remaining ingredients, diced tomatoes, kidney beans (drained), 1/2 cup of water or beef broth, 1 tsp granulated sugar, and a tsp each of salt and pepper.
• Stir all ingredients together, cook on low for 6 hours.
• Serve warm. Enjoy!
• Serve topped with: Cheddar and Monterey Jack cheese, sour cream, or hot sauce! Optionally serve with for sides: fresh cornbread or biscuits, baked potatoes, saltine crackers or tortilla chips!