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Not sure of the excact ounces of the dried chillies, I just use 1 bag.
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QUICK COOK BEANS.
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Here's a quicker method to cook beans if not soaked overnight.
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Cover the beans with water and add a couple teaspoons of salt.
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Bring to a hard boil, and then remove from the heat, rinse in a colander with cool water.
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Place the beans back into a pot with enough water to cover them and cook for about an hour.
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Add water if need be.
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Dump the chili pods into a pot of water and boil it all until the chilis are softened.
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Saute a medium white onion, and about 4-8 gloves of garlic until softened.
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Place the chilis, about a cup of the water in which they boiled, and the onion and garlic into the blender and puree.
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Strain the resulting mixture through a screened strainer, and set it aside.
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Place the tomatoes into boiling water for about 20-30 seconds.
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Remove and run under cold water.
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Peel the skins off, the tomato skin should come off fairly easily at this point and the tomato should be uncooked.
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Chop the tomatoes up and set it aside.
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Place all the ingredients and cumin into a stew pot without the beans, I like to wait until just before serving time before I put the beans in, so they don't get too mushy.
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Allow the chili w/o beans to simmer in a covered pot for about 1/2 hour or more if you can I simmer for 1 hour to blend all the flavors.
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To thicken if needed, mix some wheat flour or masa with water and shake it up real well, then pour that into the chili.
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If you put the flour in all by itself, you'll end up with flour lumps.
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Stir in the beans and season to taste.
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Serve with chopped raw onions, shredded cheddar cheese, corn bread, and hot sauce if desired.
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22
Cooking times not including bean cooking time.
