Fiery Chili With Red Beans Recipe

Name: Fiery Chili With Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dried red kidney beans; ½ cups cold water; 3 teaspoons salt; 2 pounds stewing beef (chuck, shoulder or shank); 1/2 pound ham rind or bacon, cut into 1/2-inch pieces; 1 pound 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; 8 cloves garlic, crushed, peeled and chopped (2 tablespoons); 2 tablespoons chopped jalapeno pepper (more or less to taste); 1 large (1-pound, 12-ounce) can whole Italian tomatoes in juice; 2 teaspoons coriander seeds; 2 teaspoons cumin powder; 2 teaspoons dry mustard; 1 teaspoon red pepper flakes; 4 tablespoons chili powder; Tabasco sauce; 1 cup grated Cheddar cheese; Corn tortillas or tacos; 1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

Servings: persons

2 pounds dried red kidney beans
½ cups cold water
3 teaspoons salt
2 pounds stewing beef (chuck, shoulder or shank)
1/2 pound ham rind or bacon, cut into 1/2-inch pieces
1 pound 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
8 cloves garlic, crushed, peeled and chopped (2 tablespoons)
2 tablespoons chopped jalapeno pepper (more or less to taste)
1 large (1-pound, 12-ounce) can whole Italian tomatoes in juice
2 teaspoons coriander seeds
2 teaspoons cumin powder
2 teaspoons dry mustard
1 teaspoon red pepper flakes
4 tablespoons chili powder
Tabasco sauce
1 cup grated Cheddar cheese
Corn tortillas or tacos
1 cup chopped onion, washed in a sieve and pressed in a kitchen towel to prevent discoloration

1
Rinse the beans under cool water, removing and discarding any damaged beans and any foreign material.
2
Place the beans in a large pot with the cold water and 1 teaspoon of the salt, and bring to a boil.
3
Cover, reduce the heat, and cook gently for 1 1/4 to 1 1/2 hours, until the beans are tender but not mushy.
4
Set aside; do not drain.
5
Cut the beef into 1-inch pieces, and then chop coarsely by hand or in a food processor.
6
When using a food processor, place about 1/2 pound of the chuck in the bowl at a time, and pulse the motor for about 10 seconds.
7
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.
8
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.
9
Stir in the garlic, jalapeno pepper and tomatoes.
10
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.
11
Bring the mixture to a boil.
12
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.
13
(The mixture will be soupy.)
14
Spoon over boiled rice, and garnish with the Cheddar cheese and the chopped onion.
15
Pass the Tabasco sauce and the corn tortillas or tacos.

1372

kcal

Calories

Fat

Carbs

110

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 18 ingredients. The key ingredients include: 2 pounds dried red kidney beans, ½ cups cold water, 3 teaspoons salt, 2 pounds stewing beef (chuck, shoulder or shank), and more.

Yes, Fiery Chili With Red Beans 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!

Fiery Chili With Red Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions