Big Jim's Texas Red Chile
- Preparing Time: 45 minutes
- Total Time: 4 hours
- Served Person: 12
- 1 salt to taste
- 1 lbs dried pinto beans
- 6 strips of bacon
- 4 cloves of garlic chopped
- 4 lbs ground beef
- 10 large thai chili peppers, fire roasted (like new mexicans) stemmed, seeded and chopped
- 6 large jalapenos chopped
- 3 yellow onions chopped
- 1 28-oz can tomatos with juice
- 2 heads of garlic finely chopped
- 6 cubes pork bouillon
- 1 cup chili powder
- 3 tbsp hot paprika
- 3 tbsp cayenne pepper
- 3 tbsp cumin
- 3 tbsp semi sweet chocolate chips
- 2 bottles tiger beer room temperature
- 1 cup jack daniels
- Carbohydrate 45.7957258333333 g
- Cholesterol 101.780666666667 mg
- Fat 27.0093583333333 g
- Fiber 12.5959501289427 g
- Protein 40.0424891666667 g
- Saturated Fat 9.98362766666667 g
- Serving Size 1 1 Serving (422g)
- Sodium 270.653333333333 mg
- Sugar 33.1997757043906 g
- Trans Fat 3.89605183333334 g
- Calories 630 calories
Wash and pick through the beans, then soak overnight. Drain, then in a large heavy pot, cover with about 3 inches of water. Add Bacon and 4 cloves of chopped garlic. Bring to a boil then reduce heat and cover, boiling for 1 hour. Turn off heat and let rest for 1 hour. Return to the heat and continue to boil for 2 hours or until beans are tender but not soft. DO NOT salt beans until they are fully cooked. Add boiling water as necessary to keep the beans covered. Cook the beef, onions and garlic in batches until meat is browned and onions are translucent. Add this to the beans along with all the other ingredients, stir well. Simmer partially covered for 2 to 3 hours stirring occasionally to prevent burning the Chili on bottom of the pot. Salt to taste. Garnish with cheddar cheese and/or sour cream.
