Main Course -- Chili with Beans

on Feb 4, 2004

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Chili with Beans

1 pound mixed dry beans
1 pound lean ground beef
1 pound stew meat, cut into small chunks
1 large sweet onion, quartered
3 cloves garlic, minced
1 6-oz. can tomato paste
1 28-oz. can diced tomatoes
4 Tbsp. chili powder
1 12-oz can lager beer (optional) you may use water or tomato juice instead 1/4 cup Scotch Whiskey
Hot sauce to taste
Salt and pepper to taste

Place beans in a large stock pot and cover with water. Allow beans to soak for several hours. Meanwhile brown ground beef, stew meat, onion and garlic in a large skillet. Drain excess fat and set aside. Rinse and drain water from soaked beans and place in a large pot and cover with 6 cups of water. Cook over low to medium heat for about 1 hour. Place meat mixture in a crock pot with cooked beans. Add tomato paste, diced tomatoes, chili powder, beer, Scotch and hot sauce to the pot and simmer for several hours before serving. You can adjust the heat in the recipe with both the chili powder and the hot sauce. Some chili powders come with added ground hot pepper that can really spice up this dish. Other options are to use regular chili powder and supplement it with some ground hot pepper or to float a few whole hot peppers in the chili as it cooks.

The Skinny: Use the leanest beef you can find. I usually serve the chili with a few condiment dishes of grated cheese, sour cream, sliced jalapeno peppers and chopped onions.