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  • Taylor's Texas Chili w/ Beans

    1 vote
    Taylor's Texas Chili w/ Beans
    Servings: 1
    by Wendi Taylor
    51 recipes
    >
    I like to make this in the crock pot and let it cook on low all day, but I've adapted the recipe (and tested it) for a shorter cooking time and a stove-top option. Top chili with crumbled corn chips, shredded cheese, and chives for an especially delicious treat.

    Ingredients

    • 1 lb ground beef
    • 1/4 cup dry pinto beans
    • 1/4 cup dry black beans
    • 1/4 cup dry kidney beans or small red beans
    • 1/4 cup dry white (great northern) beans
    • 1/2 cup finely chopped fresh cilantro
    • 1 finely chopped medium white onion
    • 1 finely chopped medium green bell pepper
    • 1 12-oz can diced tomatoes and green chilies
    • 4 tbsp chili powder
    • 1/4 tsp cayenne pepper or red pepper
    • 2 tsp black pepper
    • 1 tbsp garlic powder
    • 1 tsp rubbed sage
    • 1 8oz can tomato sauce
    • 1 tbsp masa (corn starch) stirred into 1/8 cup cold water

    Directions

    1. Sort and rinse beans; soak overnight in refrigerator.
    2. Drain soaked beans and place in crockpot or large pot.
    3. Add enough water to cover beans by 2 - 3 inches.
    4. Set crockpot to 'high' or place pot on stove on medium heat.
    5. Brown ground beef in skillet.
    6. While meat is browning, chop vegetables and drain diced tomatoes and green chilies.
    7. Add ground beef, vegetables, and drained diced tomatoes and green chilies to beans.
    8. Add chili powder, cayenne pepper, black pepper, garlic powder, and rubbed sage to bean mixture.
    9. Cover loosely and simmer until beans are tender, approximately 1 - 3 hours.
    10. Add tomato sauce.
    11. Slowly stir in masa mixture.
    12. Simmer 15 - 20 minutes to allow sauce to thicken before serving.

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