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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tex-Mex Two Bean Chili aka "Dad's" Chili Recipe

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This recipe for Tex-Mex Two Bean Chili aka "Dad's" Chili is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 c. onion, chopped
1 c. green pepper, chopped
2 large garlic cloves, pressed
1 lb. lean stew meat, cut into 1/2" cubes
1/2 lb. bulk hot Italian sausage
1/2 lb. lean ground beef
1-3/4 c. (14.5 oz.can) beef broth
1-1/4 c. water
2/3 c. (6 oz. can) tomato paste
1/2 c. (4 oz. can) green chiles, diced
3 T. chili powder
1-1/2 tsp. ground cumin
1 tsp. salt
1 tsp. sugar
1 tsp. dried oregano, crushed
1/8 tsp. caynne paper (optional)
1-1/2 c. (15 oz. can) pinto beans, rinsed and drained
1-1/2 c. (15 oz. can) black beans, rinsed and drained
Directions:
Directions:
In large saucepant heat oil, saute' onion, green pepper and garlic, 3-4 minutes or until tender.
Add stew meat, sausage and ground beef; stir until sausage and ground beef crumble; cook 5-6 minutes.
Blend in tomato puree, beef broth, water, tomato paste, green chiles, chili powder, cumin, salt, sugar, oregano and cayenne pepper(desired).
Bring to a boil. Reduce heat, simmer uncovered 1-1/2 hours, stirring occasionally.
Mix in beans.
Cover and simmer an additional 30-40 minutes.
Add additional water as needed for desired thickness.

 

 

 

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