Meat Mains
Jenefer’s Chili Con Carne
Makes 6 – 8 servings
I’ve made just a few minor changes to make this recipe of my Mum’s my own. She learned this recipe in a cooking class that she attended while living in Colorado in the 70′s. To truly make this recipe like my Mum you need to use pinto beans. While a variety of other beans will work, the result can’t be called Jenefer’s Chili.
Ingredients
| 2 cups dried (4 cups cooked) | Pinto beans |
| 1.5 - 2 Lbs | ground bison (or beef) |
| 1 | onion |
| 1 clove | garlic |
| 3 TBSP | olive oil |
| 2 | bell peppers |
| 3 cups | canned, diced tomatoes |
| 3 cups | water |
| Pinch | salt |
| 4 | chili peppers – dried or fresh or frozen |
| 3 | bay leaves |
| 3 TBSP | chilli powder |
Preparation
- If using dried beans, soak pinto beans overnight. Discard soaking water. Place soaked beans in a large pot with enough water to cover with about an inch of water on top. Bring to a boil, reduce heat, and simmer gently until cooked – about 1 hour.
- Finely dice onion, mince garlic, and dice bell peppers. Finely dice chilli peppers.
- Add oil to a large pot. Cook bison, onion, garlic and bell pepper together until the meat has browned.
- 4. Add the cooked beans and the remaining ingredients to the pot. Cover and simmer for at least an hour. The longer that you simmer the chilli, the more the flavour will develop.
Added on January 14, 2012 at 11:50 am
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