Chili Con Carne With Red Beans
I triple the recipe and freeze in quart sized containers.
* Exported from MasterCook *
Chili Con Carne With Red Beans
Recipe By : from Happy Cooking by Jacques Pepin
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles And One Dish Meals
Beef And Pork Main Dish
Amount Measure Ingredient -- Preparation Method
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8 Ounces dried red kidney beans
8 Ounces lean ground beef (1~percent fat or less)
1 1/2 Teaspoons salt
4 Cups cold water
1 1/2 Cups coarsely chopped onion
6 scallions cut in 1 inch pieces (1 cup)
5 Cloves garlic, peeled, -- (5 to 6)
crushed, and chopped
(1 tablespoon)
1 jalapeno pepper, seeded and
chopped (2 teaspoons)
1 Can (14 ounces) tomatoes in
sauce
1/2 Teaspoon dried thyme leaves
1 Teaspoon ground cumin
1 1/2 Tablespoons chili powder
2 bay leaves
1/3 Cup finely chopped cilantro stems
1 Recipe cooked rice
1/3 Cup (loose) coarsely chopped cilantro leaves
Sort through thc beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. PIace the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1hour.
Add the onions, scallions, garlic, jalapeno, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and
simmer I gentlv for 1 hour. The mixture will still be somewhat soupy.
To serve, spoon the chili over the rice, sprinkle the cilantro leaves and top with a dollop of sour cream.
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