There are few things as satisfying as a bowl of chili on a "chili" day. Chili bodes well for the cowboy crowd, especially when it's paired with breadsticks or cornbread. As a reminder, the beans will require soaking 8-12 hours, overnight is efficient. Curry in this recipe gives it a different kick, and can be left out if you don't like curry. And... the SPICES can be augmented as desired. I sometimes use double the spices; it's all a matter of taste.
3 cups pinto beans - soaked in water overnight with a splash of apple cider vinegar*
3 bay leaves
2 pounds lean ground beef
3 cloves garlic, minced
1 Tablespoon chili powder
1/2 teaspoon curry powder (optional)
1 Tablespoon cumin
1 Tablespoon salt
Cayenne pepper to taste
3 large onions, minced
Green chilis - I use my frozen chilis, chopped, or 2-3 cans green chilis.
2 32-ounce bottles tomatoes, blended.
If more liquid is needed, add 1-2 cans of V8 or more blended tomatoes.
After beans have soaked, drain and place in large pot or crockpot. Cover with clean water and add bay leaves Cook low and slow until beans are tender or faster if rushed for time. Check for tenderness. If using pressure cooker or instapot, cook for 30 minutes. In another large pot, brown hamburger with the onions and garlic. When beans are tender, drain water, add blended tomatoes, spices and hamburger with onions. Stir and simmer on low one hour. Adjust spices as desired.
*Lectin is the "big bad" by-product of legumes, which can cause bloating and stomach troubles. To avoid this problem, soaking the beans ahead of cooking is crucial, and apple cider vinegar also helps remove it. Cool!
