Mexican Chili Beans Recipe - Food.com (2024)

• 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

directions

• 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.