Reconstitute following the directions on the packet. Mine were average - in rinsing / sorting (throwing out the bad beans or other items like small stones that may have made it through the processing) then soak covered in about 2 parts water to 1 part beans for at least 8 hours. Strain and rinse, I like to do another quick check of the beans, sifting them into my pot through my fingers.
Prepare the Garlic and Onion:
Dice the onion. Add half into the Chili Sauce. Set half aside to use in browning the meat.
Mince one head of garlic to be used in browning the meat.
Roast remaining 2 heads of garlic: Preheat oven to 450. Leaving the garlic attached in the head, snip the tops off of the cloves of garlic with a knife. Wrap loosely in foil. Place in oven for 40 - 50 minutes. Check every 5 minutes or so starting around 35 minutes. Roasting is complete when the tops of the cloves are uniformly caramel brown & give off a sweet aroma. When roasted, remove from oven and let stand until cool enough to work with. Remove the roasted cloves from their skin. Chop them up and add into the sauce.
While the garlic is roasting...start of the sauce & brown the meat:
Sauce: In slow cooker, add the can of tomato sauce. Reuse the can to add 4 cans of water. Add the can of tomato paste, the can of green chili peppers, 3 cubes of beef bullion (cut or crumbled to dissolve easily), the reconstituted Pinto Beans and the desired contents from the 2 Alarm Chili box (see box for instructions / recommendations) - I use everything but 1/2 of the chili powder and wait to see how thick the chili is before adding the flour from the box.
Place the meat in a large skillet on medium high heat. Chop while turning every few minutes. I like my ground meat crispy, so I wait until the meat begins to brown before adding the chopped onion and minced garlic. That way it caramelizes as the meat crisps. If you like your meat not so crispy, then add the onion and garlic when you start the meat. Add to the sauce.
This chili is ready to go in about 4 hours on high in a slow cooker. I prefer a longer cooking time with 2 or 3 reductions over 8-10 hours. This can also be done in a pot on the stove and again is ready to go after it's been boiled for about 30 - 40 minutes. The more this recipe is simmered / reduced, the more infused the complex flavor profile becomes.
Enjoy & experiment with our own variations!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (147g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 3 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.1mg||0 %|
|Sodium 8.5mg||0 %|
|Potassium 149.4mg||4 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 6.6g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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