Comida Kraft
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David's Chili Con Carne Y Frijoles

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Make It

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  • In a large pot, (I now use a large crock-pot), cover beans with at least 6 to 8 cups of water. Bring to a boil and then simmer until beans are soft, but not mushy. Drain beans and retain the stock for use in the chili.
  • In a 3 inch deep iron skillet (I use a #10 chicken fryer skillet), brown the meat at a medium high heat. After browning, add onions, garlic, bell peppers, and all the herbs. Stir and toss this dryish mixture for about 15 minutes.
  • Add tomato puree or paste and mix well. To this add 1/3 of the bean stock (more can be added for consistency.) Reduce heat, cover and simmer 12 hours or so, adding bean stock as necessary. (I use cast iron because it has a flat bottom, and cooks evenly. Any large, heavy, deep pan will probably work ok.)
  • In a large pot (the bean pot is what I use), mix the chili and the beans and simmer for at least 2 hours before serving.


Leftover chili and beans can be frozen and reheated for later use. Cut ingredients by half for a smaller serving quantity.

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