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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In A Large Pot, (I Now Use A Large Crock Pot), Cover Beans With At Least 6 to 8 Cups Of Water. Bring To A Boil and Then Simmer Until Beans Are Soft, But Not Mushy. Drain Beans and Retain The Stock For Use In The Chili. | 2. In A 3 Inch Deep Iron Skillet (I Use A #10 Chicken Fryer Skillet), Brown The Meat At A Medium High Heat. After Browning, Add Onions, Garlic, Bell Peppers, and All The Herbs. Stir and Toss This Dryish Mixture For About 15 Minutes. Add Tomato Puree or Paste and Mix Well. To This Add 1/3 Of The Bean Stock (More Can Be Added For Consistency.) Reduce Heat, Cover and Simmer 12 Hours Or So, Adding Bean Stock As Necessary. | 3. (I Use Cast Iron Because It Has A Flat Bottom, And Cooks Evenly. Any Large, Heavy, Deep Pan Will Probably Work Ok.) | 4. In A Large Pot (The Bean Pot Is What I Use), Mix The Chili and The Beans and Simmer For At Least 2 Hours Before Serving. | 5. Nice warmth, won’t ruin your tongue or taste buds! | 6. Left Over Chili and Beans Can Be Frozen and Reheated For Later Use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bean	2	cups	Washed Picked	1214.4	220.06400000000002	89.6816	0.92
beef	2		ground lean	1060.8024	0.0	209.1685	24.3894
pork	1	lb	ground lean	1705.536	0.0	63.0958	159.0775
green bell pepper	1		Chopped	-	-	-	-
garlic	1/4	cup	Chopped Crushed	50.66	11.2404	2.1624	0.17
onion	2		Chopped	120.0	28.02	3.3	0.3
chili powder	3	tablespoons		67.68	11.927999999999999	3.2304	3.4272
oregano	2	tablespoons	ground Crushed Used	15.9	4.1352	0.54	0.2568
cumin	1	tablespoon	ground Crushed Used	22.5	2.6544	1.0686	1.3362
coriander	1	tablespoon	ground Crushed Used	0.23	0.0367	0.0213	0.0052
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
rosemary	1	teaspoon	ground Crushed Used	0.917	0.1449	0.0232	0.040999999999999995
basil	1	teaspoon	Crushed Used sweet	0.2032	0.0234	0.0278	0.0057
sage	1	teaspoon	ground Crushed Used	-	-	-	-
clove	1/2	teaspoon	ground	2.877	0.6881	0.0627	0.1365
bay leaf powder	1/2	teaspoon	Crushed Used	-	-	-	-
cayenne pepper	1/8 - 1/4	teaspoon		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
tomato paste	1 1/2	cups		324.72	74.8836	17.1072	1.8612
bean stock	1 1/2	1/2	Cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.