Mom's Chili Beans Recipe
Filed under Beef, Main Course, Turkey, Wheat-free
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A staple in our home is mom's chili beans, which she makes either with ground beef or turkey. Many chilis I've encountered seem almost designed to give you heartburn. This isn't. These chili beans are more mild and less fatty than most, especially if you use ground turkey. Yet they are very flavorful, hearty, and filling. Mom learned this way of preparing chili beans from a friend from Louisiana.
Mom's Chili Beans Recipe
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Can be prepared in 1 hour or less.
Ingredients
- 2 cups Pinto beans (uncooked)
- 1 lb ground beef (ground round) or ground turkey
- 2 cups uncooked white rice
- 1 yellow onion - chopped
- 2 cloves garlic - chopped
- 2 Tbsp olive oil
- 1 to 2 Tbsp chili powder
- 1 Tbsp chopped parsley
- 1 can of tomatoes (14 oz)
- 1 Jalapeno pepper (cooked, canned) -sliced (be careful not to touch pepper with fingers) (Note concerning the tomatoes and Jalapeno pepper: mom will substitute these on occasion with a cup of Pace brand salsa - works fine)
- Salt
- 1 tsp sugar
- 1/2 cup of fresh cilantro leaves
Method
1 Start with the pinto beans. Put the beans in a pressure cooker, cover in enough water so there will be water to drain once they are cooked. Cook for 35 minutes on high pressure and low heat. After 35 minutes, allow the pressure cooker to cool. Open the pressure cooker and test the beans. If they are not done (if the beans are still a little hard) put them back in the pressure cooker for another 5-10 minutes. Note: if you soak the beans for several hours ahead of time, they will require less cooking. Make sure if you do this to drain the soaking water and replace with fresh water before cooking them. If you do not have a pressure cooker, follow the directions on the package for cooking the beans.
2 While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.
3 In a large skillet, saute onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. (If you do not have a large enough skillet, use two separate smaller skillets for the onions and beef.) Add chili powder to meat as it is cooking. Start with one Tbsp, and add more as needed for taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 tsp salt. Add 1 tsp of sugar to counteract the acid in the tomatoes. Once beans are cooked and drained, add the beans and then add another tsp of salt to salt the beans as they go in. Simmer for 5-10 minutes, tasting and adding salt to taste. Stir in cilantro leaves right before serving.
Serve over rice or with warm corn tortillas.
Serves 4.
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Posted by Elise on May 19, 2004 and indexed Chili, Chili Beans, Rice and Beans
I don't think we use the cilantro (coriander) or parsley but use cumin instead. We enjoy it at least once a month and serve with soy sauce.