Chili With Meat And Beans

Directions

1. Cover beans with cool water and bring to a boil. Skim if needed. Add in whole onion and , if you like, the small warm chili peppers. Cook beans slowly from 2 to 4 hrs with plenty of water, stirring occasionally. When tender, wash in colander with running water. Removing onion and peppers. Set aside, covered with water.
2. For the Chili Con Carne:4 Tb. oil3 lbs. lean beef, coarsely chopped1 pound lean pork, coarsely minced.
3. 2 c. onion, coarsely chopped8 cloves garlic chopped1/4 c. paprika1/2 c. chili powder1/2 teaspoon cayenne pepper4 teaspoon salt3 Tb. cumin1 teaspoon coriander (optional)
4. 1 bay leaf remove after cooking1 Tb.. whole rosemary leaves crushed2 Tb. whole oregano leaves, crush in your hands 1 tsp. sweet basil3 c. tomato puree2 qts meat stock, or possibly left over coffee, or possibly bouillon
5. Place oil, beef, and pork in Dutch oven. Brown well. Add in onions, garlic, paprika, chili pwdr, cayenne pepper, salt, and spices. Fry for about 15 min, stirring and tossing. Add in herbs with the puree to meat mix. Add in one third of the stock or possibly other liquid and bring to a boil. Reduce heat and simmer for 12 hrs or possibly so, adding stock as needed. Proper chili is neither thick nor thin, and is supposed to be slightly greasy. When ready to serve, stir in the beans that have been reheated by bringing to a boil.
6. Drain the and dump into the "con carne." A spoonful of minced onions and sweet green and red peppers placed on top of each bowl adds to the flavor and appearance.
7. Serves 10 to 12