POLLY’S CHILI
About 4 hours to soak. 4 hours to cook.
Serves 4 for two suppers
INGREDIENTS:
1 small bag of Pinto Beans 2 Cans of 1 lb Cut Tomatoes or Crushed Tomatoes
2 bags of McCormick Chili Powder Mix or McCormick's "Tex Mex Chili" Powder Mix
1/3 C Chili Powder 1 C chopped onions
1 tsp Black Pepper 1 tsp Paprika 1 Tbsp Salt
1 Large Pot about 8 Quarts size pot.
METHODS:
1. 1 small bag of Pinto beans.
2. Wash beans and soak in water for 4 hours.
3. Change water often. Soak beans until doubled in size--rehydrated.
4. Fill a 10 Quart size pot with water 3/4 of the way. Bring to boil.
5. STRAIN BEANS 2 TIMES: Add beans into boiling water. Let the water come to boil Strain the beans and add fresh water and bring to boil. Strain again and add fresh water and bring to boil. Turn the heat to simmer.
6. Boil the bean until soft and water level is at the same level as the bean + 1 inch above it. About 2+ hours. If you use pressure cooker - it is faster. Follow the pressure cooking guide on how to cook beans.
If the bean is still hard to the touch, put more water and boil long - 1 more hour or until soft.
WATCH out for the boil over. It will make a mess on your
stove. If you have a gas stove, this is very important that you do not let it
boil over. As soon as it boils/steam, keep the lid propped open (use a long
cooking chop stick, if you have one, across the pot and prop one side of the
lid on it.)INGREDIENTS:
1 small bag of Pinto Beans 2 Cans of 1 lb Cut Tomatoes or Crushed Tomatoes
2 bags of McCormick Chili Powder Mix or McCormick's "Tex Mex Chili" Powder Mix
1/3 C Chili Powder 1 C chopped onions
1 tsp Black Pepper 1 tsp Paprika 1 Tbsp Salt
1 Large Pot about 8 Quarts size pot.
METHODS:
1. 1 small bag of Pinto beans.
2. Wash beans and soak in water for 4 hours.
3. Change water often. Soak beans until doubled in size--rehydrated.
4. Fill a 10 Quart size pot with water 3/4 of the way. Bring to boil.
5. STRAIN BEANS 2 TIMES: Add beans into boiling water. Let the water come to boil Strain the beans and add fresh water and bring to boil. Strain again and add fresh water and bring to boil. Turn the heat to simmer.
6. Boil the bean until soft and water level is at the same level as the bean + 1 inch above it. About 2+ hours. If you use pressure cooker - it is faster. Follow the pressure cooking guide on how to cook beans.
If the bean is still hard to the touch, put more water and boil long - 1 more hour or until soft.
7. Open two cans of 1 lb size CRUSHED/Cut Tomatoes.
8. Add tomatoes into the pot.
9. Add Salt to taste -- 1 Tablespoon.
10. Turn heat to Med-low. As the chili mixture is very thick at this point -- to avoid splatter -- keep the pot covered with lid -- propped open.
11. Get two packages of McCormick "Tex Mex" Chili powder mix or the regular McCormick's Chili Powder Mix. Add only 1 package of Tex Mex Chili powder if the preference is low heat chili.
12. Put 1/3 cups of chili powder into the pot with beans and tomatoes.
13. Stir well to get rid of the Chili powder clump, but without mashing the beans. -- Chop stick is the best to stir with.
14. Mix in Black Pepper, Paprika 1 teaspoon at a time.
15. Use a clean spoon and Taste.
16. Mix Tex Mex Chili Mix and stir well to get rid of the clump.
17. Taste. Add more salt, if needed.
18. Heat it up thoroughly -- low heat and stir occasionally.
SERVE:
** Serve with Honey and homemade Non-Yeast Sopapilla
