Chili-Beans
Prep: 20 min | Cook: 170 min
Recipe courtesy Emeril Lagasse, 2007. Makes about 2 quarts. Uses Emeril's Southwest Seasoning (its own recipe).
Inactive prep: 10 minutes.
Ingredients
- 4 slice Bacon, thick-cut apple-smoked, diced
- 3/4 lb Beef chuck, 1/2-inch cubes
- 1 tbsp Chipotle chili powder
- 1 tsp Ground cumin
- 1 tbsp Emeril's Southwest Seasoning
- 2 Onion, medium, diced
- 1/2 Red bell pepper, diced
- 1 tbsp Garlic, minced
- 1/4 tsp Oregano, dried Mexican
- 1 can Diced tomatoes, 14-ounce petite, with juices
- 4 cup Beef broth
- 3 cup Water, plus more if needed
- 1 lb Pinto beans, dried, rinsed and picked over
- 3 1/2 tbsp Light brown sugar
- 2 tbsp Ketchup
- 1 tsp Yellow mustard, prepared
Directions
- Cook the bacon in a heavy Dutch oven over medium-high heat until rendered and crisp, 4 to 6 minutes. Remove with a slotted spoon.
- Brown the chuck in the fat with the chili powder, cumin and Southwest Seasoning, 4 to 6 minutes. Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes.
- Add the tomatoes, broth, water and beans and bring to a boil. Simmer partially covered, stirring occasionally, until the meat and beans are tender and the sauce is thick, 1 1/2 to 2 hours, adding liquid if needed.
- Add the brown sugar, ketchup and mustard and cook until thick, 20 to 30 minutes more. Serve hot.