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Fiery Chili With Red Beans
- Total Time
- 2 hours 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2pounds dried red kidney beans
- 12cups cold water
- 3teaspoons salt
- 2pounds stewing beef (chuck, shoulder or shank)
- ½pound ham rind or bacon, cut into ½-inch pieces
- 1pound onions, peeled and cut into 1-inch pieces, and for garnish, 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration
- 8cloves garlic, crushed, peeled and chopped (2 tablespoons)
- 2tablespoons chopped jalapeno pepper (more or less to taste)
- 1large (1-pound, 12-ounce) can whole Italian tomatoes in juice
- 2teaspoons coriander seeds
- 2teaspoons cumin powder
- 2teaspoons dry mustard
- 1teaspoon red pepper flakes
- 4tablespoons chili powder
- Tabasco sauce
- 1cup grated Cheddar cheese
- Corn tortillas or tacos
- 1cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration
Preparation
- Step 1
Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material. Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil. Cover, reduce the heat, and cook gently for 1¼ to 1½ hours, until the beans are tender but not mushy. Set aside; do not drain.
- Step 2
Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor. When using a food processor, place about ½ pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
- Step 3
Place the pieces of ham rind or bacon in a saucepan, and cook over medium heat for about 10 minutes, until most of the fat has been rendered and the rind is dry and brown. Add the 1 pound of onion pieces and the beef, and cook, stirring, for about 5 minutes, until the meat separates and loses its red color. Stir in the garlic, jalapeno pepper and tomatoes.
- Step 4
Using a mini-chopper or small coffee grinder, process the coriander seeds, and add them to the saucepan, along with the cumin powder, mustard, red pepper flakes, chili powder and the remaining 2 teaspoons of salt. Bring the mixture to a boil. Combine the meat mixture and the beans (liquid and all), return to a boil, cover, reduce the heat to low, and simmer for 1 hour. (The mixture will be soupy.)
- Step 5
Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion. Pass the Tabasco sauce and the corn tortillas or tacos.
Private Notes
Cooking Notes
This was excellent I wouldnt change a thing. Half the jalapeno amount if you can nor tolerate spice
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