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Prep time
15 minutes
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Cook time
2 hours 30 minutes
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makes
a lot
Author Notes
I have always like my chili an bit soupy and not dry like most. So here is my recipe It does make a lot, I use a 12 quart stock pot.
Addition notes on the recipe:
•I like a spicy chili, so adding as much franks as I do is entirely optional.
•I also like a soupy chili, so adding the bean water back is also an optional step if you prefer a chunkier chili, you can also drain off a bit more as well. I heavily recommend to save the bean water to use later this way it doesn't water down the chili by just adding water. (A mistake I learned from XD)
•I do adjust the herbs slightly when cooking to taste to meet the flavor that I am looking for at the time of cooking. No pot I make is ever the same, but all roughly follow this bare bones recipe.
•Additional spices I add based on mood are; tajin, slap ya mama, and maybe a little msg.
—WalpurgisEve
Ingredients
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3 cups
dry pinto beans
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2 1/2 pounds
lean ground beef (preferably ground sirloin)
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1/2 cup
dried chopped onion flakes
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1 tablespoon
mince garlic (jar is fine)
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7 cups
tomato sauce
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1 cup
chili powder (dark recommended)
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2 teaspoons
oregano
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2 teaspoons
garlic powder
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2 teaspoons
onion powder
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3 tablespoons
ketchup
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3 tablespoons
ranch dressing
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3 tablespoons
dried parsley
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1/2 cup
franks red hot
Directions
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Wash and cook the beans in clear water until tender. Drain until there is 1/2 - 3/4 inch of bean juice on top of the beans in the pot, just enough to cover. Reserve the drained bean juice for use later.
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Brown hamburger in a pan with chopped onion flakes and minced garlic. Drain grease once hamburger is cooked through
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Combine the hamburger and beans in your pot and add the remaining ingredients one at a time until thoroughly combined. At this time, you can add some of the bean juice back to the pot to get the desired consistency. I normally add between 1-2 cups.
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Bring the pot to a simmer and serve hot in a bowl with a little cheese and dollop of sour cream
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