CHILI BEANS IN SPANISH RECIPES

MEXICAN CHILI BEANS RECIPE - FOOD.COM

Mexican Chili Beans Recipe - Food.com image

In Mexico, chili is made from vegetables, including various chili peppers, and seasonings. Chili con carne (with meat) has meat added, and chili beans have beans. We in the U.S. have generalized chili to mean almost anything with chili powder in it. I got this recipe 40 years ago from a Mexican lady that was almost my mother-in-law, and she was a great traditional cook. Learned by watching because my Spanish is a little lacking.

Total Time 24 minutes

Prep Time 20 minutes

Cook Time 4 minutes

Yield 3 quarts, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large dried red kidney beans
2 cups onions, finely diced
3 tablespoons garlic, finely diced
1/4 lb smoked bacon, medium chop
2 tablespoons chili powder (to taste)
5 cups beef broth
1 lb ripe roma tomato, finely diced
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon coriander
salt
pepper

Steps:

Sort and wash beans.
Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.

Nutrition Facts : Calories 506.3, FatContent 8.1, SaturatedFatContent 2.2, CholesterolContent 16.1, SodiumContent 723.1, CarbohydrateContent 78.2, FiberContent 19.2, SugarContent 5.9, ProteinContent 33.4

PRESSURE-COOKER SPANISH CHILI RECIPE: HOW TO MAKE IT

Pressure-Cooker Spanish Chili Recipe: How to Make It image

I like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. —Lynn Faria, Meriden, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon packed brown sugar
2 teaspoons chili powder
1 envelope Goya Sazon with coriander and annatto (1 teaspoon)
1 teaspoon baking cocoa
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 can (16 ounces) chili beans, undrained
2 teaspoons red wine vinegar
Optional toppings: Sour cream and green onions

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes; crumble meat; drain. Press cancel. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally., Select saute setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reaches desired consistency. If desired, serve with optional toppings.

Nutrition Facts : Calories 194 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 699mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 medium-fat meat

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