Chili With Kidney Beans Recipe
Yield: 12 Servings
3 garlic cloves,minced
2 T oil
4 lb lean beef,Ground
6 onions,chopped
4 green bell peppers,chopped
6 cn whole tomatoes (1-lb size)
4 cn red kidney beans (1-lb size)
- drain,ed
2 cn tomato paste (6 oz size)
1/4 c chili powder
1 t white vinegar
3 ds red pepper
3 whole cloves
1 bay leaf
1 salt,pepper
1 rice (optional)
Saute garlic in oil in large heavy kettle until golden. Crumble in
beef and cook 10 minutes, or until evenly browned. Pour some of oil
and drippings into skillet. Add onions and green peppers and cook
until tender. Add to cooked meat with tomatoes, kidney beans, tomato
paste, chili powder, vinegar, red pepper, cloves and bay leaf, and
season to taste with salt and pepper. Cook, covered, over low heat 1
hour. If too dry, add additional tomatoes. If too liquid, uncover and
simmer longer. Serve with rice, if desired.
Chili With Lamb And Black Beans
Yield: 8 Servings
1 3/4 c black beans,sorted rinsed
2 qt water,or more as needed
2 lb lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic clove,crushed
6 T olive oil
2 onions,lg yel, chopped
1 1/2 lb lamb shoulder,ground
2 T chili powder
1 salt as needed
2 T ginger,fresh minced
2 T thyme,fresh minced or
2 t thyme,dried crumbled
1 T jalapeno,seeded, deveined
1 1/4 t marjoram,dried, crumbled
3/4 t white pepper,fresh ground
3/4 t black pepper,fresh ground
3/4 t pepper,cayenne
3/4 t allspice
2 lb italian tomatoes,chopped
1 1/4 c wine,light zinfandel
FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large
saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep
Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy
saucepan over moderate heat. Add Onions and cook until soft, about 10
minutes. Add 2 cloves garlic, minced, and stir about 3 minutes.
Transfer Onion and garlic mixture to a plate, using a slotted spoon.
Add remaining Oil to pan. Increase heat to med. high. Add lamb and
cook until no longer pink, breaking up with spoon, about 6 min.
Return Onion mixture to pan; add Chili powder, Ginger, thyme, red
Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes (
and half of their liquid, if canned). Bring to a bOil then reduce
heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.
Simmer, skimming occasionally, for 30 minutes. Drain Beans and
reserve the cooking liquid. Discard the bones and garni. Add Beans
and remaining Zinfandel to Chili mixture. Salt and season as
necessary. Simmer 30 minutes, adding bean cooking liquid as needed to
keep Chili moist
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