Big Jim's Texas Red Chile

Big Jim's Texas Red Chile

Ready in 4 hours

This recipe comes from many attempts to duplicate my Dad's ultimate creation, which he unfortunately took to the grave. I know the use of pinto beans and tomato's will damn my recipes in the eyes of some die hard Texans, but I really think it makes the dish.

"This is absolutely fantastic. Very spicy!! I made this twice in a row and the second time I used red wine in place of the Jack. It was even better!!"

- kieron2020

Top-ranked recipe named "Big Jim's Texas Red Chile"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 lbs Dried Pinto Beans
6 strips of Bacon
4 cloves of Garlic; chopped
4 lbs Ground Beef
10 large Thai Chili peppers, fire roasted; (like New Mexicans) stemmed, seeded and chopped
6 large Jalapenos; chopped
3 Yellow Onions; chopped
1 28-oz can tomatos with juice
2 heads of garlic; finely chopped
6 cubes pork bouillon
1 cup Chili powder
3 tbsp Hot Paprika
3 tbsp Cayenne pepper
3 tbsp Cumin
3 tbsp semi sweet chocolate chips
2 bottles Tiger beer; room temperature
1 cup Jack Daniels
1 Salt to taste

Original recipe makes 12

Servings  

Preparation

Wash and pick through the beans, then soak overnight. Drain, then in a large heavy pot, cover with about 3 inches of water. Add Bacon and 4 cloves of chopped garlic. Bring to a boil then reduce heat and cover, boiling for 1 hour. Turn off heat and let rest for 1 hour. Return to the heat and continue to boil for 2 hours or until beans are tender but not soft. DO NOT salt beans until they are fully cooked. Add boiling water as necessary to keep the beans covered.

Cook the beef, onions and garlic in batches until meat is browned and onions are translucent. Add this to the beans along with all the other ingredients, stir well.

Simmer partially covered for 2 to 3 hours stirring occasionally to prevent burning the Chili on bottom of the pot. Salt to taste.

Garnish with cheddar cheese and/or sour cream.

Credits

Added on Award Medal
Calories Per Serving: 630 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is absolutely fantastic. Very spicy!! I made this twice in a row and the second time I used red wine in place of the Jack. It was even better!!
kieron2020 4 years ago
The beans will take longer to cook if you use hard water from the tap. I use bottled water and it works great. Also, salting the beans before they cook will make the skin tough. This is also one of those things which is better the next day!! [I posted this recipe.]
thetitan99 4 years ago
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