Food recipes
Behind The Eight Bean Chili
Behind The Eight Bean Chili
Ingredients:
1/2 cups olive oil
2 lbs flank steak, cut into cubes
2 large onions, chopped 1/4 lb of each of the following: dry beans: kidney,
1 green pepper, diced white, pink, black, red, pinto, cranberry and navy
3 cloves garlic, minced 1 lb bacon, cut into pieces
4 1/2 tsp paprika 5 large onions, chopped
1 tsp cayenne pepper 1 jar minced garlic
1 tsp salt 1/4 cups coriander
1 large can crushed tomatoes 1/4 cups cinnamon
1/4 cups jalapenos, sliced 1/4 cups paprika
1 red bell pepper 1/4 cups cayenne pepper
6oz Romano cheese, grated 1/2 cups dried red peppers
Directions:
sour cream 1 gallon can Italian plum tomatoes, with juice
warm flour tortillas 1 can non-alcoholic beer
5 lb ground beef
Place beans in large pot and cover with cold water. salt to taste
Bring to boil. Remove from heat and let stand 2
hours. Drain beans and return to pot. Add enough THIS RECIPE WILL FEED A WHOLE TROOP.
cold water to cover by 2in. Cover and bring to boil. In a large pot, soak the beans together overnight in
Reduce heat and simmer until beans are tender water to cover. Drain and add fresh water to cover.
about 2 hours. Add water as necessary. Drain Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven
beans into Dutch oven, reserving 3 cups liquid. Add and fry bacon until just beginning to crisp. Add
1 cup of liquid to beans. Heat olive oil in large skillet onions and garlic. Cook over medium heat for 5
and brown steak. Add onions, green pepper, and minutes. Add all spices and cook another 5 minutes.
garlic. Stir for 3 minutes. Add spices and cook for Add tomatoes and juice and the n/a beer. Simmer
10minutes, stirring often. Mix in jalapenos and 1/2 hour. Divide meat into three batches and brown
tomatoes. Bring to boil then add to beans. Add in large skillet. Drain and add to tomato mixture.
remaining reserved liquid to thin. Simmer covered When the beans are fully cooked, drain, reserving
1/2 hour. Serve over tortillas. Top with 6sour liquid, and add to meat/tomato mixture. Salt to taste
cream, Romano cheese, and diced red bell peppers. and simmer 1 hour. Add bean liquid as necessary.
VENISON CHILI INCH AND A HALF HOSE CHILI
Ingredients:
1/2 cups olive oil
2 lbs flank steak, cut into cubes
2 large onions, chopped 1/4 lb of each of the following: dry beans: kidney,
1 green pepper, diced white, pink, black, red, pinto, cranberry and navy
3 cloves garlic, minced 1 lb bacon, cut into pieces
4 1/2 tsp paprika 5 large onions, chopped
1 tsp cayenne pepper 1 jar minced garlic
1 tsp salt 1/4 cups coriander
1 large can crushed tomatoes 1/4 cups cinnamon
1/4 cups jalapenos, sliced 1/4 cups paprika
1 red bell pepper 1/4 cups cayenne pepper
6oz Romano cheese, grated 1/2 cups dried red peppers
Directions:
sour cream 1 gallon can Italian plum tomatoes, with juice
warm flour tortillas 1 can non-alcoholic beer
5 lb ground beef
Place beans in large pot and cover with cold water. salt to taste
Bring to boil. Remove from heat and let stand 2
hours. Drain beans and return to pot. Add enough THIS RECIPE WILL FEED A WHOLE TROOP.
cold water to cover by 2in. Cover and bring to boil. In a large pot, soak the beans together overnight in
Reduce heat and simmer until beans are tender water to cover. Drain and add fresh water to cover.
about 2 hours. Add water as necessary. Drain Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven
beans into Dutch oven, reserving 3 cups liquid. Add and fry bacon until just beginning to crisp. Add
1 cup of liquid to beans. Heat olive oil in large skillet onions and garlic. Cook over medium heat for 5
and brown steak. Add onions, green pepper, and minutes. Add all spices and cook another 5 minutes.
garlic. Stir for 3 minutes. Add spices and cook for Add tomatoes and juice and the n/a beer. Simmer
10minutes, stirring often. Mix in jalapenos and 1/2 hour. Divide meat into three batches and brown
tomatoes. Bring to boil then add to beans. Add in large skillet. Drain and add to tomato mixture.
remaining reserved liquid to thin. Simmer covered When the beans are fully cooked, drain, reserving
1/2 hour. Serve over tortillas. Top with 6sour liquid, and add to meat/tomato mixture. Salt to taste
cream, Romano cheese, and diced red bell peppers. and simmer 1 hour. Add bean liquid as necessary.
VENISON CHILI INCH AND A HALF HOSE CHILI
Printed from https://recipe.bluelayer.org/recipe/67347/behind-the-eight-bean-chili