Spicy Pinto Bean Chili
2 cups of dry pinto beans 4 cups of water 1 large onion, chopped 2 garlic cloves, minced One 28 ounce can of tomatoes with juice, chopped One 4 ounce can of chopped chilies 1 tablespoon of ground cumin 1 tablespoon of dried oregano 1 tablespoon of paprika 2 teaspoons of salt 1/2 teaspoon of cayenne pepper |
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Rinse and sort the beans. Soak overnight or use quick soak method. Discard liquid. Add the water, bring to boil. Cover and simmer until beans are almost tender, about 1 hour. Add all remaining ingredients except cheese. Simmer, covered, stirring occasionally until beans are done, about 2 hours. Top with cheese if desired. Yields 3 1/2 quarts. DVD - Save up to 40% on Top Sellers |
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