Chili Bean Stew Food

CHILI BEAN STEW

Steps:

• Soak the beans overnight in water, drain and rinse well.
• Bring the beans to the boil in the 5 cups of water, let boil for ten minutes.
• Then cover the pot and simmer for a further 35 - 40 minutes.
• When the beans are soft, drain and reserve the stock for use later.
• Heat the oil in a large saucepan, gently fry the onions and garlic for a few minutes and then add the chopped vegetables, beans, and spices.
• Stir well and cook for 5 minutes
• Add the tomatoes, tomato purée, red wine, bulgur wheat or couscous
• Stir and then add the stock.
• Bring the mixture to the boil, cover the pan and simmer for about 30 minutes.
• Add the lemon juice, season with salt and pepper.
• Cook 20 - 30 minutes
• Serve hot.

CHILI STEW

Steps:

• In a Dutch oven or large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

BEEF CHILI WITH STEWED PINTO BEANS

Steps:

• 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.
• 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.
• Season beans with salt and pepper; simmer until cooked (about 30 minutes more), adding more water if necessary. Discard bouquet garni.
• 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.
• 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).
• 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.
• Serve the beans separately.