David's Chili Con Carne Y Frijoles Not Hot Recipe

Name: David's Chili Con Carne Y Frijoles Not Hot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried red beans (Washed and Picked Over); 2 lbs lean ground beef (3 Lbs., If Pork Is Omitted); 1 lb ground lean pork; 1 green bell pepper (Coarsely Chopped); ¼ cup garlic (Coarsely Chopped and Slightly Crushed); 2 large onions (Coarsely Chopped); 3 tablespoons chili powder; 2 tablespoons ground oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.); 1 tablespoon ground cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.); 1 tablespoon ground coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.); 1 teaspoon paprika; 1 teaspoon ground rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.); 1 teaspoon sweet basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used); 1 teaspoon ground sage (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.); ½ teaspoon ground cloves; ½ teaspoon bay leaf powder (Increase To 1 tsp. If Whole Crushed Leaf Is Used.); 18-¼ teaspoon cayenne pepper (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.); 1 teaspoon salt (1 tsp. Is A Good Starting Point. Salt To Personal Taste); 1 ½ cups tomato paste (Tomato Sauce Makes The Chili Too Runny); 1 12 quarts bean stock (From Cooked Beans)

Servings: persons

2 cups dried red beans (Washed and Picked Over)
2 lbs lean ground beef (3 Lbs., If Pork Is Omitted)
1 lb ground lean pork
1 green bell pepper (Coarsely Chopped)
¼ cup garlic (Coarsely Chopped and Slightly Crushed)
2 large onions (Coarsely Chopped)
3 tablespoons chili powder
2 tablespoons ground oregano (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 tablespoon ground cumin (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 tablespoon ground coriander (Increase By 1 tsp. If Whole Crushed Seeds Are Used.)
1 teaspoon paprika
1 teaspoon ground rosemary (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used.)
1 teaspoon sweet basil (Increase By 1/2 tsp. If Whole Crushed Leaf Is Used)
1 teaspoon ground sage (Increase By 1/2 tsp. If Whole Crushed Seeds Are Used.)
½ teaspoon ground cloves
½ teaspoon bay leaf powder (Increase To 1 tsp. If Whole Crushed Leaf Is Used.)
18-¼ teaspoon cayenne pepper (If Only Whole Herb Ingredients Are Available, They May Be Run In A Blender For Smoother Consistency.)
1 teaspoon salt (1 tsp. Is A Good Starting Point. Salt To Personal Taste)
1 ½ cups tomato paste (Tomato Sauce Makes The Chili Too Runny)
1 12 quarts bean stock (From Cooked Beans)

1
In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water.
2
Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy.
3
Drain Beans and Retain The Stock For Use In The Chili.
4
In A 3 Inch Deep Iron Skillet (I Use A #10 Chicken Fryer Skillet), Brown The Meat At A Medium High Heat.
5
After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs.
6
Stir and Toss This Dryish Mixture For About 15 Minutes.
7
Add Tomato Puree or Paste and Mix Well.
8
To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.)
9
Reduce Heat, Cover and Simmer 12 Hours Or So, Adding Bean Stock As Necessary.
10
(I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly.
11
Any Large, Heavy, Deep Pan Will Probably Work Ok.)
12
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.
13
Nice warmth, wont ruin your tongue or taste buds!
14
Left Over Chili and Beans Can Be Frozen and Reheated For Later Use.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups dried red beans (Washed and Picked Over), 2 lbs lean ground beef (3 Lbs., If Pork Is Omitted), 1 lb ground lean pork, 1 green bell pepper (Coarsely Chopped), and more.

Yes, David's Chili Con Carne Y Frijoles Not Hot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

David's Chili Con Carne Y Frijoles Not Hot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions