Chili con Carne and traditional chili that you get at a hot dog stand are worlds apart from traditional Mexican-styled chili beans. The jalapeno is the chile of choice in this time honored chile and beans recipe which has been handed down by word of mouth, from one generation to another.
Chile and chili's are two different things. There is a huge difference between preparing chili con carne and preparing Mexican Chile beans. We're referencing the latter for the basis of this recipe. Where does this recipe come from? It comes from Arizona, where great beans are blessed with the blended influence of Mexican, European and Native American cooking methods.
Secret recipes are passed from generation to generation through word of mouth. So here, shall that tradition continue as we hand off the real core essence of every recipe known to all in the Southwestern United States, simply as "chili beans". This recipe has been kitchen tested thousands of times. But this is the first time it has been written down for others to learn from.
The first thing you should know is that there is absolutely no chili powder in 100% chili beans. Chili powder is for Chili con Carne, but it is never to be used when making a traditional Mexican bean pot. Why? Because traditional chili beans are based on the 'bean' and not the chile.
Clean the bean! The soaking process will help clean dried beans but it is essential to sort and remove any stones, dirt, debris and 'bad' looking beans before soaking. This means that you'll actually need to look at each bean! It may seem like a daunting task, but once you've sorted through Pintos a few times, the process becomes easier and faster. Don't skimp, simply sort! Place good Pintos into a Dutch oven or large soup pot and fill the entire pan with water. Soak overnight. Come morning, drain all of the water and rinse the beans with cold water thoroughly. Fill the pot up with water again and soak for another six hours. Drain and rinse thoroughly again with cold water. Be sure to wash the soaking pot and rinse it completely before cooking! Return the soaked Pintos to the pot and again and fill the entire pot with fresh water.
Bring to a boil. For a basic bean, prepare as follows: Drop in one to two pork chops or the leftovers of a pork roast. DO NOT ADD BACON! Add 2 tablespoons each of onion powder and mashed fresh garlic. Also add 1-2 teaspoons of cumin seed and black pepper. Then, add approximately five ounces of jalapenos and one half of a large jar of your favorite prepared salsa.
Stir the pot from the bottom to distribute the chiles and keep the beans from sticking. Add a small pork roast, port leftovers or a few pork chops to the Pinto pot. Check water level throughout the entire cooking process and add water to keep the pot full at all times. Also add a few teaspoons of cumin seed, salt and pepper to taste, in addition to chopped garlic and onions. To cut down on time and expense, add onion or garlic salt or powder. The final taste will remain the same. Powders are also used for those who do not like biting into a piece of garlic or a piece of onion.
Cooking times will vary depending on the type of cooking vessel used, the type of stove used and even the weather can have an impact on how long the beans will need to cook and how much water will need to be added to the pot during the cooking time. If you want a hotter taste to develop during refrigeration, simply leave the cooking water in the pot during refrigeration and remove beans with a slotted spoon. Otherwise drain beans after cooking and store in a glass bowl covered with plastic wrap. Cut up the cooked meat, used to season the bean pot, and serve in a burrito or taco. Refrigerate leftovers for several days. If you prefer to freeze leftovers, do so in a plastic airtight container and retain some of the bean broth to keep the finished product from dehydrating. Enjoy this traditional chile and beans recipe and make it your own by mixing up different spices each time you make it!
Chile and chili's are two different things. There is a huge difference between preparing chili con carne and preparing Mexican Chile beans. We're referencing the latter for the basis of this recipe. Where does this recipe come from? It comes from Arizona, where great beans are blessed with the blended influence of Mexican, European and Native American cooking methods.
Secret recipes are passed from generation to generation through word of mouth. So here, shall that tradition continue as we hand off the real core essence of every recipe known to all in the Southwestern United States, simply as "chili beans". This recipe has been kitchen tested thousands of times. But this is the first time it has been written down for others to learn from.
The first thing you should know is that there is absolutely no chili powder in 100% chili beans. Chili powder is for Chili con Carne, but it is never to be used when making a traditional Mexican bean pot. Why? Because traditional chili beans are based on the 'bean' and not the chile.
Clean the bean! The soaking process will help clean dried beans but it is essential to sort and remove any stones, dirt, debris and 'bad' looking beans before soaking. This means that you'll actually need to look at each bean! It may seem like a daunting task, but once you've sorted through Pintos a few times, the process becomes easier and faster. Don't skimp, simply sort! Place good Pintos into a Dutch oven or large soup pot and fill the entire pan with water. Soak overnight. Come morning, drain all of the water and rinse the beans with cold water thoroughly. Fill the pot up with water again and soak for another six hours. Drain and rinse thoroughly again with cold water. Be sure to wash the soaking pot and rinse it completely before cooking! Return the soaked Pintos to the pot and again and fill the entire pot with fresh water.
Bring to a boil. For a basic bean, prepare as follows: Drop in one to two pork chops or the leftovers of a pork roast. DO NOT ADD BACON! Add 2 tablespoons each of onion powder and mashed fresh garlic. Also add 1-2 teaspoons of cumin seed and black pepper. Then, add approximately five ounces of jalapenos and one half of a large jar of your favorite prepared salsa.
Stir the pot from the bottom to distribute the chiles and keep the beans from sticking. Add a small pork roast, port leftovers or a few pork chops to the Pinto pot. Check water level throughout the entire cooking process and add water to keep the pot full at all times. Also add a few teaspoons of cumin seed, salt and pepper to taste, in addition to chopped garlic and onions. To cut down on time and expense, add onion or garlic salt or powder. The final taste will remain the same. Powders are also used for those who do not like biting into a piece of garlic or a piece of onion.
Cooking times will vary depending on the type of cooking vessel used, the type of stove used and even the weather can have an impact on how long the beans will need to cook and how much water will need to be added to the pot during the cooking time. If you want a hotter taste to develop during refrigeration, simply leave the cooking water in the pot during refrigeration and remove beans with a slotted spoon. Otherwise drain beans after cooking and store in a glass bowl covered with plastic wrap. Cut up the cooked meat, used to season the bean pot, and serve in a burrito or taco. Refrigerate leftovers for several days. If you prefer to freeze leftovers, do so in a plastic airtight container and retain some of the bean broth to keep the finished product from dehydrating. Enjoy this traditional chile and beans recipe and make it your own by mixing up different spices each time you make it!
About the Author:
Chile con carne is a delicious and hearty dish enjoyed by most people, especially on cold days. A pot of chile simmering on the stove provides a warm and welcoming ambiance to a home.
