Before we get to the recipe there’s a few odd tips and tricks you need to know.
- This chili cooks all day long but I didn’t use a slow cooker. It was a cold day and I was hunkered down in the house.
- The beans get an overnight soak and are cooked separately first for several hours.
- You make beans first then add the beans to the meats.
- Unlike other chili recipes this is very mild. You add your own heat at serving time.
So now that you know this is a pain in the rump recipe (time wise) here we go.
1 T extra virgin olive or grapeseed oil
1 medium sweet onion, diced
1 stalk celery, diced
1 large green pepper, diced
2 tsp garlic powder
1 tsp each oregano, paprika, chili powder, cumin, dried cilantro
1 can (15 oz) no salt diced tomatoes
1 can (15 oz) low sodium chicken broth
1 small can mild green chilies
3 T tomato paste
1 cup red wine
1 C each dry Mayocoba beans, pinto beans, and light red kidney beans
1 lb grass fed ground beef 80/20
1 lb ground turkey
Salt & pepper to taste
Cayenne pepper to taste
- Place the dried beans into a stock pot large enough to hold the beans when fully plumped up. Rinse the beans with water several times. Fill the pot with fresh water and soak overnight.
- In the morning drain then add fresh water to the beans. Bring to a boil, add your soup recipe seasonings, then lower the heat down to a simmer. The seasoning for the beans is based off my Sopa de Frijol con Vegetal soup recipe. Substitute the three bean mix for the 100% pintos and leave out the tomatoes until later. (No salt and the chili powder is also a no salt variety).
- Allow the beans to simmer for several hours.
- In a different large stock pot heat the oil and saute the onion, celery, and green pepper until softened.
- Add the meats and brown.
- Add red wine and cook off the alcohol.
- Time to toss everyone else into the pool. Spices, tomatoes, chilies, broth, beans.
- Simmer for several hours. Stir occasionally. Add more water or broth if the chili gets too thick.
- Serve with grated cheese, sour cream, and your favorite hot sauce.
More odd tips
Don’t add salt until the beans are cooked through and soft. The Mayocobo beans will break apart and make this chili creamy and thick (unless you add more broth or water). The recipe will make approximately eight servings. I used chicken broth instead of beef broth because I thought I had beef broth in the cupboard, looked and did not find it. I found the beef broth the next day. The package was sideways and I didn’t see it. I used both ground beef and ground turkey because I didn’t buy enough ground beef and the meat to bean ratio was wrong. I had ground turkey so I used it. And that’s how this recipe turned into a beef and bird chili.
This recipe is not in the book pictured. Lucky you.