There are certain things that just go together. You can’t say one without thinking about the other. Fred Astaire and Ginger Rodgers, Peanut Butter and Jelly, Tailgates and Chili. This rich bean version is simmered in spicy flavors and cooks into a deep red stew. Thick, hearty, and delicious. It travels well and finishes cooking in a crockpot at the tailgate.
Wash and drain a 16-ounce bag of red beans. Soak beans for at least 12 hours. If you forget to soak the beans you can use the microwave method. Submerge beans in water using a microwave safe bowl. Cover partially and zap at 100% power for 15 minutes. Drain and rinse.
Transfer beans to a Dutch oven and add 1 can (15 ounces) tomato sauce, 1 cup water, 2 tablespoons fresh oregano, 2 – 3 red hot peppers, 3 tablespoons chili powder, 1 tablespoon cumin, 3 cloves minced garlic, and 1 tablespoon flour. I like to use a quick mixing blend like Wondra flour. Season with 2 teaspoons coarse salt. It will be runny at this point.
Bring to a boil, reduce heat, and simmer for an hour uncovered. You should have a nice thick saucy bean dish.
The oil in the peppers will seep out during the cooking and add the desired heat. But the actual pepper will set your mouth on fire. So discard the pepper pods after cooking.
In a large skillet cook 2 pounds ground beef with 1 large diced onion and 2 diced green peppers over a medium-high heat crumbling the meat with a wooden spatula as it cooks. Drain excess oil and transfer to the Dutch oven with the chili beans.
Add 2 pints (or 2 14.5 cans) of diced tomatoes, 2 tablespoons chili powder, and 1 tablespoon Worcestershire sauce. If I am making to bring to a tailgate I will refrigerator the chili in a plastic bowl. When I get to the tailgate I place the chili in a large crockpot and cook on low for 2-4 hours to blend the flavors and ensure the beans are tender.
If cooking for dinner, bring the chili to a low boil over medium-high heat. Reduce heat and simmer for 60 minutes. Serve with your favorite chili toppings. – Ella💙
• 1 bag (16 ounces) red beans, soaked, rinsed, and drained
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 2 tablespoons fresh Oregano
• 2 – 3 red hot peppers
• 3 tablespoons Chili powder
• 1 tablespoon cumin
• 3 cloves garlic, minced
• 1 tablespoon flour
• 2 teaspoons coarse salt
• 2 pounds ground beef
• 2 cups chopped onion
• 2 cups chopped green pepper
• 2 Pints diced tomatoes (or 2 cans)
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
- Wash and drain beans. Soak beans for 12 hours, or overnight. Drain and rinse.
- Transfer beans to a Dutch oven adding the tomato sauce, water, oregano, hot peppers, chili powder, cumin garlic, and flour. Season with salt and pepper, to taste.
- Bring to a boil, reduce heat, and simmer for 60 minutes uncovered. You should have a thick red saucy bean dish. Discard the pepper pods.
- In a large skillet cook the ground beef with the onions and green pepper over medium-high heat crumbling the meat with a wooden spatula as it cooks. Drain excess oil and transfer to the Dutch oven with the chili beans.
- Add the tomatoes, chili powder, and Worcestershire sauce. Bring to a low boil over medium-high heat. Reduce heat and simmer for 30 minutes to blend the flavors. Serve with your favorite chili toppings.