|
|
Arizona Ranger’s Chili
 Makes 6 servings
Ingredients
- 1 - pound bacon, diced
-
1 - large onion, chopped
-
4 - cloves garlic, minced
-
2 - pounds pinto beans
-
12 - cups water
-
1 - can (16 oz.) tomato stew
-
2 - Ancho chile peppers, roasted, peeled, seeded, and de-veined
-
1/2 - Tablespoon New Mexico chili powder
-
1 - teaspoon salt
-
1/2 - teaspoon black pepper
-
1 - teaspoon coriander seeds, crushed
-
12 canned jalapenos
Directions
- Into a large pot at medium to high heat, add the
bacon and brown.
- Next, add onions, garlic and sauté with the
bacon.
- When onions are translucent, add the beans and
water.
- Bring to a boil and reduce heat to low.
- Cover and simmer for 1-1/2 hours.
- Uncover and cook for an additional 15
minutes.
- Next, add the tomatoes, peppers, chili powder,
salt, black pepper, coriander and jalapenos.
- Continue to cook over low heat for 1-hour or
until beans are tender.
|
|
|
|
|
|
|
All text is available under the terms of the GNU Free Documentation
License.