4.3/5
(7 Votes)
Ingredients
- 5 cups of dry beans--pinto, kidney beans or Anasazi
- cold water
- 1 pound cooked hamburger or left-over shredded meat of any kind
- 1 cup chopped onion
- Diced green chilies (not jalapenos, but green Anaheim chilies)
- Chili powder to taste.
- 2 teaspoons salt or to taste
- 2 C tomato sauce.
- Tortillas
- Shredded cheese
- 1 tablespoon cider vinegar
Preparation
Step 1
Put beans in a pot and cover to 2 inches above the beans with cold water. Soak overnight. Next morning, pour the soak water off and refill pot with water or broth to 2 inches about the beans. Cook on low for 8-10 hours until the beans are soft and can be mashed. Don't add salt until the meat and seasoning are added.
Add onion, diced green chilies , chili powder (the best is made from Hatch red chilies) to taste. Add about 2 teaspoons salt or to taste. If I have it, I add 2 C tomato sauce, but it is fine without it. Simmer for about 15 minutes more so the flavors blend. Serve with tortillas. Put shredded cheese and a tablespoon of cider vinegar on a bowl of chili.