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Tex-Mex · Main
Chili con Carne with Pinto Beans
Thin slices of beef, pinto beans and tomatoes cook together all day with bacon-fried onions, cumin, coriander and a touch of ginger. Ladle it over rice and finish with cilantro.
- YieldServes 6
- Hands-on45 min
- Total17 h 5 min
- Difficulty
Ingredients
- 380 gdried pinto beans, about 2 cups, soaked overnight
- 480 mlcrushed tomatoes, 2 cups
- 680 gbeef chuck, trimmed of fat, sliced across into thin short strips
- 2½ tspsalt, plus more to taste
- 2 tbspbrown sugar
- 1 leafbay leaf
- 960 mlwater, 4 cups
- 2onions, medium, quartered and thinly sliced
- 2 slicesbacon, chopped
- 1 tbspground cumin
- 1 tbspground coriander
- 1 tspchili powder, moderately spicy, more or less to taste
- ½ tspground ginger
To serve
- 300 glong-grain rice, cooked according to the package
- 2 tbspfresh cilantro, choppedoptional
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