The symbol of an American man's meal - chili. It is the focus of many cook-offs and represents the heartiness of beef and beans. Using the pink bean, also known as the "chili bean," you can make this version once you soak the dry beans overnight. There is plenty of flavor in this one from all of the herbs and spices. This version yields 10-12 servings and is not absurdly spicy though you can easily amp up the heat by adding more cayenne.
- 12 oz. pink beans, dry
- 1 1/2 large white onions, chopped
- 1 lb ground beef, lean
- 3 cloves garlic, minced
- 28 oz. can diced tomatoes
- 8 oz. can tomato sauce
- 1 cup beef broth, low sodium
- 1 tsp oregano, dried
- 3 red chiles, dried
- 1 tsp cayenne powder
- 2 tsps cumin, ground
- 1/2 tsp white pepper
- (optional) red onion, finely minced for garnish
- (optional) shredded Mexican cheese blend for garnish
- Rinse pink beans and soak overnight.
- Roughly chop onions and add to an oiled large pot.
- Cook until just translucent.
- Add in ground beef to brown. Add garlic.
- Once garlic is light brown, add remaining ingredients except for optional garnishes.
- Bring to a boil and then reduce to a simmer. Cover.
- Stir every half hour to prevent burning. Chili finishes in 2-3 hours.
- Remove red chiles when ready to serve. Garnish with cheese and red onions.
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