how cook chili beans?

Answer 1

Chili Beans

Ingredients

1 c Dried black beans or Pintos'
1 c Dried black-eyed peas or Pintos'
1 sm Ham hock
3 c Chicken stock or water or low-sodium chicken broth
Salt; as desired

Instructions

These are good either by themselves or as an addition to chili base.
THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed. Cook for 1 1/2 hours or until beans are soft.

Answer 2

I guess I take the easy way out but I take two cans of chili beans in sauce, I cannot remember which brand, but I take two cans red kidney beans and two cans diced tomatoes seasoned for chili. I add minced onions and stir them in. I cook it until it starts to boil. While it is heating up, I brown a pound of ground beef, draining the grease when done. I usually season my beef with salt and pepper and sometimes I add onion powder for an extra onion flavor. I add the meat to the beans and tomatoes and add more chili powder for spicier chili. I bring to a boil again and then reduce heat and let simmer until the tomatoes thicken. I serve with crackers, but corn bread muffins are good also. You can use shredded cheese if so desired.

Answer 3

BEEF AND BEAN CHILI
Ingredients: *1/2 lb Pinto Beans *1 Onion, chopped *1 Green Pepper, chopped *1 lb Ground Beef, extra lean -or- Ground Turkey *2 To 3 Garlic Cloves, minced *1 tb Chili Powder *2 ts Cumin
*2 ts Cayenne Pepper (optional) *28 oz Can Tomatoes, drained *6 oz Can Tomato Sauce

Instructions
1. Before washing pinto beans, spread them on a light-colored plate or cooking surface to check for small stones, debris or damaged beans. Then, place the beans in a strainer, rinsing them thoroughly under cool running water.
2. Boil the beans for two minutes, take the pan off the heat, cover and allow to stand for two hours.
3. Saute the onion and green pepper for 2 minutes in a large pot.
4. Add the ground beef and garlic and continue to cook until the meat is browned.
5. Add the beans, spices, tomatoes and tomato sauce to the pot and continue to cook on low heat until the beans are soft. About 1/2 hour.

You can find those options of recipes here:
ARCADIAN EIGHT BEAN CHILI:
http://www.ichef.com/recipe.cfm/recipe/Arcadian%20Eight%20Bean20Chili/category/Chili20Recipes/itemid/73131/task/display/recipeid/72794/recipecategoryid/43

BLACK BEAN CHILI:
http://www.ichef.com/recipe.cfm/recipe/Black%20Bean%20Chili/category/Chili20Recipes/itemid/73147/task/display/recipeid/72810/recipecategoryid/43

HAVE A NICE DAY. BYE.

Answer 4

I have made this recipe several times and it is delicious!!!! Its also a pretty healthy recipe too (that is if you only have one bowl at a time, but its SOOOO hard not to go back for seconds:)) YUM!

Three Bean and Beef Chili
Ellie Krieger--Food Network

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed


Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Information
Nutritional Analysis per Serving Calories 295
Total fat 8 grams Saturated fat 2.5 grams
Protein 22 grams Carbohydrates 35 grams
Fiber 10 grams