Ingredients for Kathy Hirdler's Fire Camp Chili Con Carne With Beans
- Pinto Beans
- Onions
- Jalapeno Chiles With Juice
- Meat
- Bacon
- 2 tablespoons chili powder
- 1 teaspoon salt
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How to Make Kathy Hirdler's Fire Camp Chili Con Carne With Beans
- Rinse 1 pound of dried pinto beans and soak them in 8 cups of water overnight.
- Drain the soaked beans and place them in a large pot or Dutch oven. Add 6 cups of beef broth and bring to a boil over high heat.
- Add 2 pounds of ground beef, 1 large onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 (15-ounce) cans of diced tomatoes, undrained, 1 (15-ounce) can of tomato sauce, 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of oregano, 1/2 teaspoon of cayenne pepper (optional), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Reduce heat to low, cover, and simmer for at least 6 hours, or until the beans are very tender. Stir occasionally and add more water or broth if needed to maintain desired consistency.
- Taste and adjust seasonings as needed. Garnish with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or cilantro.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
2g
Carbs
35g
