Rancho Verde Chili Beans

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Pink beans 3 Pound (small size)
Meat stock/Bouillon 6 Quart
Ham bone 1 Medium
Water 1 Cup (16 tbs) (adjust quantity as needed)
Sliced bacon 1 Pound , chopped
Garlic 8 Clove (40 gm) , minced
Finely chopped onion 3/4 Cup (12 tbs)
Lean ground chuck 3 Pound
Link sausages 1 Pound (1 package)
Chopped mushrooms 3 Cup (48 tbs)
Solid pack tomatoes 6 Cup (96 tbs) , broken
Tomato paste 12 Ounce (2 cans, 6 ounce each)
Spanish tomato sauce 16 Ounce (2 cans, 8 ounce each)
Oregano 1 1/2 Teaspoon
Salt 2 Tablespoon (adjust quantity as per taste)
Ground cumin 2 Teaspoon
Chili con carne seasoning 2 Tablespoon
Flour 3 Tablespoon

Directions

GETTING READY

1. Soak beans overnight.

2. Drain excess water.

MAKING

3. Combine beans, stock, and ham bone.

4. Add water, if necessary, to cover.

5. Cover and cook for 2 hours.

6. Remove bone.

7. In a skillet or wok, fry bacon until crisp.

8. Add fried bacon to beans.

9. Saute garlic and onion in bacon drippings.

10. Add with drippings to beans.

11. Form ground chuck into a large patty and broil.

12. Broil sausages.

13. Cut patty and sausages into bite-sized pieces and add to beans.

14. Stir in remaining ingredients except flour.

15. Place it on medium heat and cook about 3 to 4 hours until beans are tender.

16. Adjust seasonings to taste.

FINALIZING

17. Mix flour with a small amount of bean liquid to make a paste.

18. Add paste to beans and cook about 30 minutes more.

SERVING

19. Serve Rancho Verde chili beans immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 250 Minutes
Ready In: 250 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 2974Calories from Fat 942

 % Daily Value*

Total Fat 106 g163.1%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 7799 mg324.96%

Total Carbohydrates 313 g104.3%

Dietary Fiber 59 g236%

Sugars 34 g

Protein 209 g418%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet