Texas Style Chili With Pinto Beans Food

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

TEXAS CHILI WITH BEANS

Steps:

• Heat water to a boil, cover and cook beans for 10 minutes.
• remove from burner and let kettle sit for 1-2 hours.
• Add water if needed to cover beans, add beef stock.
• Cook on low.
• In a skillet, heat oil, add meat, peppers, garlic and onion.
• Cook until meat is brown.
• Do not drain.
• Add all skillet ingredients, spices add other ingredients to the beans.
• Simmer covered till beans are soft, stirring occasionally.
• Add more seasoning to your liking and water if necessary (I like alot of liquid).
• Cook time approximately 3 hours.

TEXAS STYLE BEANS RECIPE WITH PINTO BEANS

Steps:

• Gather the ingredients.
• In a 2-quart bean pot or casserole, cover pinto beans with 6 cups of water; soak overnight.
• Drain the water from the beans. Cover the beans with 6 cups of fresh water; add salt pork, onion, and garlic to the beans.
• Bring the beans to a simmer and cover. Cook on medium-low heat, covered, for 2 hours.
• Stir in salt, pepper, tomatoes, green pepper, sugar, and hot pepper sauce.
• Cover and simmer on low heat for 3 hours more.
• Serve beans with cornbread wedges or hot cooked rice.
• Enjoy.

TEXAS PINTO BEANS

Steps:

• Place beans in a Dutch oven; add water 2 inches above beans.
• Bring to a boil; boil 1 minute; cover, remove from heat and let stand 1 hour; drain.
• Bring beans, 4 1/2 cups water, and next 4 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 30 minutes or until tender.
• Add tomato and jalapeno pepper, and simmer mixture for 30 more minutes.

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.