Beef and Bean Chili

I generally make chili in the winter, as I think it is one of the ultimate comfort foods. But I decided while fresh tomatoes are in season, why not take advantage of them now!

I've been making this recipe for years and I substitute kidney beans on occassion, although my family prefers pinto beans. I also prefer dried beans to canned beans, as they are healthier and personally I think they taste better.  See below for some tips on dried beans especially if you have never used them before. This recipe is versatile because you can choose either canned or fresh ingredients, whichever you have available.
Beef and Bean Chili
1 teaspoon olive oil
1 pound of extra lean ground beef
1 onion, chopped
1 can of green chilies, drained
1/2 green pepper, chopped (optional)
3 cups tomato sauce
1 1/2 cups chopped tomatoes (canned or fresh)
3 cups pinto beans, prepared (see How to Prepare Dried Beans below, or if using canned, rinse and drain well)
4 teaspoons chili seasoning (possibly more depending on your taste)
1 teaspoon garlic powder
Salt and pepper to taste
Cheddar or Monterey Jack cheese freshly shredded (optional)

In a large pot, heat to medium high heat on stove top and add oil to pot, swirl to coat bottom of pot. Add beef, onion and peppers, and stir to break up the ground beef, continue stirring until meat is no longer pink. Add tomato sauce, tomatoes, beans , chili powder, garlic, salt and pepper, and then let it come to a boil. Once chili reaches boil, turn it to simmer, and let it simmer for at least 30 minutes, but can be kept simmering all day for that yummy savory smell throughout the house.

How To Prepare Dried Beans
Dried beans are healthier and more economical than canned beans. If you have never used dried beans before, try them using some of my tips below to make your next bean dish better. Contrary to belief you do not have to soak your beans, and I usually do not; but you will have to soften the beans, so here is the quickest way to do so, and can be done the night before to shorten your time in the kitchen.

F.Y.I. - 1 cup of dry beans yields 3 cups cooked. So keep this measurement in mind when preparing dried beans.

First....Rinse 1 cup of beans well under cold water in a colander.

Second...Place in a pot and fill with 5 cups room temperature water. At this point, I like to add a peeled whole onion and a teaspoon of salt to the pot. (Be sure to discard onion, when finished cooking). This is not necessary, I just like to add it for additional flavor. If I were making a soup base, I would also add a few bouillon cubes to the cooking water also, and you can also add a few sprigs of fresh herbs to the pot too. Use your imagination.

Third....Bring the water to a boil.

Fourth....Cover the pot and reduce the heat to maintain a simmer. The beans re-hydrate while cooking so you will have to check them often and add more water as necessary to keep them fully covered at all times while cooking.

Last....Cooking time for unsoaked beans can vary up to 2 hours. Most beans will be tender in 2 to 3 hours. Check by testing a bean after 2 hours, then decide if they need further time to soften. When beans are done, remove onion and discard, then drain beans and discard cooking water and quickly rinse beans again with warm water.  Place beans in a resealable container and refrigerate until use up to 1 week.  At this point you could also freeze up to 3 months, but fully defrost the beans before using and avoid prying them apart, as you will have alot of mashed beans if you do.

Now, that wasn't too hard was it? Now you have prepared beans for use in any recipe.