Mexican Beans With Chili Food

MEXICAN CHILI BEANS

Steps:

• Sort and wash beans.
• Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
• Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
• Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
• You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.

MEXICAN-STYLE BEEF AND BEAN CHILI

Steps:

• Preheat the oven broiler.
• Spread the tomatoes, garlic, poblanos, onion, and Serrano chile out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce.
• Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned.
• Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges.

GROUND BEEF CHILI WITH BEANS

Steps:

• Pour tomatoes into a large stockpot over medium heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
• Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
• Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
• Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
• Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

CHILI CON CARNE WITH BEANS

Steps:

• Saute meat, onions and garlic until done.
• Add remaining ingredients and simmer for 2 hours.
• The beer is optional but does add a good flavor and, of course, the alcohol is cooked out during cooking.

THREE BEAN MEXICAN CHILLI

Steps:

• If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
• Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
• Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
• Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
• Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
• Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

THE BEST MEXICAN BEANS

Steps:

• Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
• Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
• Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
• Add cilantro on top of individual servings. Yum!

MEXICAN BLACK-BEAN CHILI

Steps:

• Place a large nonstick skillet over medium-high heat until hot.
• Add first 3 ingredients (onion, pepper, beef).
• Cook until browned, stirring to crumble.
• Drain well.
• Return meat mixture to pan.
• Add broth and next 8 ingredients (broth through beans).
• Bring to a boil.
• Reduce heat.
• Simmer 15 minutes or until slightly thick, stirring occasionally.
• Ladle chili into soup bowls.
• Top with sour cream and cilantro.

MEXICAN BEANS

Steps:

• Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.
• In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomato, and jalapeno, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.
• Stir bacon and onion mixture into the beans, and continue cooking for 1 hour, or until beans are soft.

MEXICAN BEAN CHILLI

Steps:

• Fry the onion and red pepper in olive oil over a medium heat for 10-15 mins or until softened. Increase the heat, add the chilli powder and cook for a few minutes before adding the mince. Cook until browned and all the liquid has evaporated.
• Tip in the baked beans, beef stock and chipotle paste. Simmer over a low heat for 15-20 mins. Season, scatter with coriander leaves and serve with rice and yogurt.

MEXICAN BEANS WITH CHILI

Steps:

• Wash dried beans well and soak in plenty of water for some hours, or bring to boil, turn off heat and leave covered for 2 hours.
• Drain, cover with fresh water and bring to boil, simmer for 1.5 hours or until tender.
• Drain, reserving a cup of the cooking liquid.
• Heat olive oil in heavy-based saucepan and cook onion, capsicum, garlic and chilli until onion is soft and translucent.
• Add oregano and cumin and fry for one minute.
• Add paprika, chilli, canned tomatoes with their juice, sugar salt.
• Bring to boil and simmer for a few minutes, stirring to break up tomatoes.
• Return beans and reserved cooking liquid to pan.
• Simmer, covered for 30 minutes longer.
• Serve ladled over rice and top each serving with a sprinkling of cheese, a spoonful of sour cream and chopped spring onions.