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"
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.
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kieron2020 4 years agoThis 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!!
thetitan99 4 years agoThe 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.]