Ingredients
- 1/2 -3/4 1 lb. pkg. red beans
- Water
- 3/4-1 lb hamburger
- 1- 1 1/2 15 oz. cans tomatoes, drained and squished, save the juice. (you can use any kind except stewed tomatoes - they get too violent with the flavors)
- 1 large yellow onion, chopped
- 2-3 cloves garlic, minced
- 1/2 large green pepper, seeded and diced
- 1-1 1/2 ribs celery, diced
- 1 small to medium sized carrot, shredded
- 1 very small jalapeno pepper, seeded and diced
- 1-2 tsp. of chili powder
- 1/2 tsp. basil
- 1/2 tsp. tarragon
- 1/2 tsp. thyme
- 1/2 tsp. oregano
- 1/2 tsp. marjoram
- 1-1 1/2 C. dry red wine (burgundy is just fine)
- 1/2 C. of chili sauce (the bottled kind)
- Tabasco sauce (see note)
- Juice of the drained tomatoes
- Salt and pepper
Preparation
Step 1
Wash and pick over the beans especially if you buy in bulk. Place in a heavy pot w/lid, cover with plenty of water, bring to a heavy, rolling boil. Remove from heat and set aside covered for at LEAST an hour and half. Or, if you have the time - soak in water overnight. Do not salt. In a heavy pot or a Dutch oven, brown the hamburger meat, crumbling it as it browns. Don't worry about the fat accumulation right now, just brown it. In fact, if you are using the lower grade of burger you can use a HIGH heat to help burn off some of the water. (Note: if you are using the higher grade burger you may have to add oil to the pan to keep the meat from sticking.)
Once the meat is browned, drain off the fat. The best way to do that is spoon out all you can and then dump the mixture in a paper lined strainer to catch the rest of the fat. Warning: spoon out first otherwise the fat will be trapped by the toweling!! Fat doesn't drain. Don't rinse or wipe out the pot, but instead, blot with a paper towel if using the lower grade of burger to get rid of the excess fat, but do not blot dry. In the pot the meat was browned in (including all the bits and pieces stuck to the bottom) add your onions, garlic, green pepper, celery, carrots and jalapeño pepper.
Add fat a spoon at a time from the fat that was drained off (if you are using the fat hamburger) or add cooking oil as the veggies are cooking. Cook and stir until just wilted; being very careful not to scorch them. This is called "sweating" the veggies. Once the veggies are done with their "work-out", add the drained hamburger and mix well until the pot "sings" at you (ie: sizzles). Add your canned, squished tomatoes (drained), the spices, the chili sauce, a C. of the wine and a dash of the Tabasco (only if you need it). Add the beans a C. at a time until you come up with a mix that you think is right for your tastes. Stir well.
In a regular-size Dutch oven this comes up to just a little over 3/4 of a pot full. Bring to a gentle boil, turn down the heat, cover the pot and let it simmer for an hour or so. Watch the pot and if it needs liquid, taste it first, then add a dash of the drained tomato juice or wine. Stir as needed to keep from sticking. Should it taste too tomato-ey, forget the tomato juice and just add more of the red wine. (You don't want to "drown" the chili taste. And you don't want "tomato soup".)
When the beans are just about done - almost al dente, then and only then do you add the salt. Salt and pepper ever so lightly to taste and let simmer for another half hour or so uncovered to thicken up the juices, and to let the salt "season" the beans at their discretion. You can tell when it's done cause the smell will just waft through the house and all over the neighborhood.
To Serve:
Set out bowls of minced onions, shredded cheddar cheese and nacho chips. Have a huge mixed green salad with oil and vinegar dressing or a ranch style dressing, a tray full of warm cornbread and beer for the adults and iced tea or other drinks for the kids. Dessert? Your choice.