Al's Original Chile

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Al's Original Chili

Al's Original Chile con Carne

1 bag dried red kidney beans or Pinto beans (or 1/2 bag of each)*

*Soak beans overnight, with salt and pepper added

1 lb. extra lean ground beef

( NOTE: All of the following seasoning amounts are "OR, TO TASTE..." )

1/2 tsp. seasoned meat tenderizer
1 tsp. garlic powder (or 3 fresh garlic cloves, crushed)
1 green bell pepper, chopped
1 medium/ large onion, chopped
1/4 tsp. Italian seasoning
2 tsp. chili powder
1/4 tsp. crushed red pepper
1/4 tsp. salt
1/8 tsp. ground cinnamon
dash Tabasco sauce, if desired
dash Worcestershire sauce, if desired
up to 1 tsp. dried or 1 Tbs. or more fresh chopped cilantro, if desired
1 large (24 oz.) can crushed tomatoes (optional) *

* Authentic Mexican, Texan, and other Southwest area chili recipes do not usually call for the use of tomatoes. Rather, they are based around chile peppers in combination with beans and various meats, most often beef and sometimes pork, or even combinations of meats in the same dish. The common use of tomato is definetly an "Americanized" version of chili.

THE EVENING BEFORE:

Rinse dried beans and check for any small stones or other impurities. Place beans in a large bowl. Add salt and pepper {about 1 tsp. each - this liquid gets drained off afterwards.} Add enough water to cover beans. Soak in the refrigerator overnight {or for about 12 hours} Beans will absorb water - you may have to add more water periodically.

8 HOURS BEFORE SERVING TIME:

Drain off liquid from beans. Rinse. Place half of beans into crock pot with garlic powder, chili powder, red pepper, and salt. Add enough water to cover beans. {keep checking liquid level every 1/2 hour or so.} Cook on High for about 6 hours. (Some of the beans will pulverize into a pasty sauce.)

2 HOURS BEFORE SERVING TIME:

Add all remaining ingredients. Continue to cook on High for about 1/2 hour more; then cook on Medium for about 1 1/2 hours.

SERVING SUGGESTIONS:

Top with shredded Cheddar or Monterey Jack cheese. If a milder cheese is preferred, shredded Mozzarella works well.

An excellent compliment is fresh-baked cornbread or any "Old World-style" bread (Italian, Portuguese, French, etc.)

NOTE: This recipe can be prepared by placing all ingredients (including the still-dried beans) into the crock pot, mixing them well, and cooking on high for 2 1/2 to 3 hours. It is best, however, prepared slowly as above.

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