Drunken Beans - Mexican Chili

Pinto beans are a staple item served in the Southern States, Kentucky, Tennessee, Alabama, North & South Carolina + many more states. These and the Great White Northern Beans make the best soup dishes and with variety or adding other ingredients you can make specialty dishes. The following recipe comes from adding some Mexican spices to the beans to create a chili with a Mexican flavor.

• Prep Time: 30 mins

• Cook Time 3 hrs

• Additional Time: 8 hrs

• Total Time: 11 hrs 30 mins

• Servings: 12

Ingredients

1-pound dried pinto beans, washed

1 pound of ground beef - browned and fat drained off

2 quarts chicken stock

1 tablespoon salt, or to taste

1/2 tablespoon ground black pepper, or to taste

2 (14.5 ounce) cans chopped stewed tomatoes

1 (12 fluid ounce) can or bottle dark beer

1 white onion, diced (add to ground beef when browning)

1-1/2 cups chopped fresh cilantro

1/4 cup pickled jalapeno peppers

6 cloves garlic, chopped

1 1/2 tablespoons dried oregano

3 bay leaves

Directions

Step 1

Soak beans in a large pot of water overnight

Step 2

Drain beans and refill the pot with the chicken stock and enough water to cover beans at least 2 inches. Season with salt and pepper. Cover, boil, reduce heat to medium-low, and cook for 1 1/2 hours. Stir occasionally throughout the cooking process adding liquid as needed. I always get hot water ready to add when I need additional liquid.

Step 3

Add browned ground beef, tomatoes, beer, onion, cilantro, jalapeno peppers, garlic, oregano, and bay leaves into the bean soup. Continue to cook uncovered for 1 hour or longer until beans are tender and soft.

Step 4

Adjust any seasonings with salt and pepper to taste.

Nutritional Facts

Per serving: 181 calories; total fat 1g; saturated fat 0g; cholesterol 1-2mg; sodium 1074mg; total carbohydrate 12g; dietary fiber 8g; total sugars 5g; protein 10 g; vitamin C 17mg; calcium 89mg; iron 5mg; potassium 684mg.