MEXENE CHILI POWDER 20 OZ RECIPES

Steps:

• Separately mix the spices for each dump. Gray the meat and drain grease. Slow boil meat in beef broth and 1 equal can of distilled water. Add Dump 1 and medium boil for 60 minutes. Add Dump 2 and medium boil for 45 minutes. Add Dump 3 and medium boil for 15 minutes. In last five minutes taste for heat—adjust as required.

Steps:

• Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.
• To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.
• After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours.
• If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.