1. In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili. 2. In A 3 Inch Deep Iron Skillet (I Use A #10 Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 12 Hours Or So, Adding Bean Stock As Necessary. 3. (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.) 4. In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving. 5. Nice warmth, won’t ruin your tongue or taste buds! 6. Left Over Chili and Beans Can Be Frozen and Reheated For Later Use. ---------------------------------------------------------------------------
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