Texas-style Beans

When I enter the Texas border to visit my relatives, I always exit off the freeway at the first Texas BBQ joint I see. My order is always the same: smokey barbeque sliced brisket, coleslaw, beans and a big cold glass of iced tea.

Sometimes referred to as Ranch-style Beans, these pinto beans are flavored with dried chilies, tomato sauce, cumin, oregano, brown sugar and a little vinegar. That's a whole lotta flavor.

The most unusual ingredients are dried chilies. I get mine from the 99c only Store and from my local Latin market. You only need about 6 dried chilies.

Click on photo to see larger.

Packages of dried red chilies come in a variety of types: California, Ancho, New Mexico and Guajillo. The colors go from deep red to black. Ancho chili has the strongest flavor, while the others are mild. And you will just soak them in hot water for a few minutes to soften, but make sure to remove the stem and too spicy hot seeds. You will still have a little bit of heat though.

If you can't find dried chilis, it's okay to substitute with two cans of red enchilada sauce or red chili sauce. You can use whole red chiles (like chipotle) from the can - just make sure to taste any canned sauce you add, for spiciness. Another easy substitution is dried chili powder (about 4 tablespoons.)

I've been cooking with dried chilies lately. They make an intense salsa, and are the base flavor for rich Pozole, a Mexican hominy, chili and meat stew (my video recipe, here.)

All the other veggies and spices are easy to get cheaply. And pinto beans are about the least expensive legume you can find - often for way less than a dollar per pound. They take at least 3 hours of simmering to make tender, and a couple more hours for the liquid to thicken like Ranch Style Beans from a can. And they will be even tastier the next day, when you heat them up again.

For a simple instant version of canned Ranch Style Beans (if your grocery doesn't carry it,) just add a tablespoon of Chili Powder to a can of cooked pinto beans and heat it up!

I like to add a little smoked pork for extra flavor, but you can leave the meat out for a vegetarian version of Texas-style Beans. You may want to use some vegetable broth to boost the flavor.

I make these beans when I barbeque, especially my scrumptious recipe for Pulled Pork, that's a link away, here. And you may want some cold and creamy coleslaw as a contrast (recipe link, here.)  For a change of pace, add a container of Texas-style Beans to your next picnic, or serve it with any favorite Mexican meal. Type the word "Mexican" into the "Search" box, upper right side of my blog, to see all my South-of-the-border recipes.

Chilies and beans belong together. And slow cooking the beans for hours will give the kitchen a wonderful aroma. Beans freeze well, so make a big pot of my Texas-style Beans for now, and for further down the road.

Ingredients (about 6 servings)
1 pound pinto beans - rinse and remove debris, if any.
1 whole onion - white or yellow, chopped. I used a yellow onion.
1 tablespoon chopped garlic - fresh or from jar. Okay to use dried or granulated garlic.
15 ounce can tomato sauce - okay to use any canned tomato, in pieces or whole. Just break up the tomatoes in a large bowl before adding. (They will soften and form a sauce after a few hours of simmering.) 
6 dried chilis - remove stem and seeds. I used California Chilies. Okay to use any type of dried red chilies, except for the very small fiery ones. (For an easy substitution, use two 15ounce cans of red chile, enchilada sauce, or 4 tablespoons of red chili powder.) Other dried red chilies are Ancho, New Mexico and Guajillo.
1 teaspoon dried oregano
1 teaspoon cumin
1 tablespoon vinegar - white or apple cider vinegar
1 tablespoon brown sugar
Salt and pepper to taste - if you use cured pork then reduce the salt amount, as the pork is salty.
2 cups of water - to rehydrate dried chilies.
5 cups of water - for boiling the beans. Okay to substitute some of the water for any favorite stock, like: veggie, beef or chicken.
Ham hock, regular ham or bacon - optional. About half a pound of ham or ham hock. 2-3 slices of bacon. You can keep it all vegetarian and leave out the meat.

Directions
Get the dried chilies rehydrating. First remove the stems and seeds from dried chilies. Add them to 2 cups of water, and bring to a boil. Turn off heat and allow the chilies to soak for about 10 minutes to soften.

Add 5 cups of water to a large pot and turn up the heat.

Rinse the pinto beans and pick out any discolored bit of debris. Add beans to the pot of heating water. For quicker cooking you can soak the pinto bean overnight, or a couple hours.

Add one chopped onion and a tablespoon of minced garlic.

Next add the spices: ground cumin, dried oregano, brown sugar, vinegar and salt and pepper.

Dried chilies should be soft and the chili broth cool enough to blend. Add chilies to a blender or food processor, and enough chili broth to cover the soft chilies. Blend for a minute or so, until smooth. Some chili pieces will still be left, but that's okay, as they  will dissolve after a few hours of simmering with the beans.

(The lazy way to work with whole dried chilies is to remove the stem and seeds, then add them to the cooking beans. After 3 hours they will soften. Some dried chilies will break down, while others have a tough skin that will not soften. In that case just fish out the pieces of tough chilies when the beans are ready to serve. This easy whole chile cooking method is fine because you still get all of the chile flavor.)

Add chili sauce to pot with beans. Pour in a can of tomato sauce. If using whole tomatoes then break them into smaller pieces.

Stir all the ingredients together in the pot to mix well. Finally add a ham hock, ham piece or some bacon. If you are using bacon then crisp it up in a pan first, to remove some of the fat. Of course, you can leave out the meat and make these beans vegetarian. Some veggie broth would be a good addition (optional.)

Now bring it all to a boil, then reduce heat to a low simmer and cover the pot. Cook about 3 hours. Check beans every half hour to stir, so beans don't stick to bottom of pot and burn.

Uncover the pot and cook another hour or two. This will reduce the liquid. After about 3-4 hours total you can check to make sure the Texas-style Beans are tender, before serving.

Hindsight
If you want a thick, gravy bean broth then slow simmer for about 6 hours. Texas-style Beans served in a BBQ joint have been slow cooking all day. If the liquid cooks down too much then add a little water, as needed. Stir occasionally so beans do not stick to bottom of pot.

If you don't have access to whole dried chilies or enchilada sauce, an easy substitution is 4 tablespoons of chili powder from a spice jar.

For more chili flavor add a couple more dried chilies, or add a tablespoon of chili powder or paprika. Just taste the broth after a few hours to see if it needs more chili spice flavor.

For a simple instant version of canned Ranch Style Beans (if your grocery doesn't carry it,) just add a tablespoon of Chili Powder to a can of cooked pinto beans and heat it up!

Homemade Chili with Beef & Beans

The heck with canned chili, my Homemade Chili with Beef & Beans is the best way to go. Slow cooking cheap pinto beans with beef is a perfect combination. And when pinto beans are flavored with dried chilies, tomato sauce, cumin, oregano, brown sugar and a little vinegar, that's a whole lotta flavor.

Beef and Bean Chili is a Southern staple, especially in Texas. Pull into any truck stop or BBQ joint and you'll find it. Sometimes it's fiery spicy, so make sure to get a tall glass of iced tea. You can get plain Chile Beans without meat, but in cattle country, why bother?

Toppings for your steaming bowl of meaty chili vary. My wife doesn't like raw chopped onion on hers, but I do. We both like cheese though, especially sharp cheddar cheese. A Tex-Mex version has a scoop of Fritos Corn Chips out of the bag. I know it sound weird, but the extra salty fried corn chip crunch kicks this lowdown cowboy cuisine into high gear. Go ahead and get a small bag of Fritos (I like lightly salted) and see what I'm talking about.

The most unusual ingredient for this recipe is a package of dried chile. I get mine from the 99c only Store and from my local Latin market. You only need about 6 dried chilies.

Click on photo to see larger.

Packages of dried red chilies come in a variety of types: California, Ancho, New Mexico and Guajillo. The colors go from deep red to black. Ancho chili has the strongest flavor, while the others are mild. And you soak them in hot water for a few minutes to soften, but make sure to remove the stem and too spicy hot seeds first. You may still have a little bit of heat though.

If you can't find dried chilies, it's okay to substitute with two cans of red enchilada sauce or red chile sauce. You can use whole red chilies (like chipotle) from the can - just make sure to taste any canned sauce you add, for spiciness. Another easy substitution is dried chili powder (about 4 tablespoons.)

I've been cooking with dried chilies lately. They make an intense salsa, and are the base flavor for rich Pozole, a Mexican hominy, chili and meat stew (my video recipe, here.)

All the other veggies and spices are easy to get cheaply. And pinto beans are about the least expensive legume you can find - often for way less than a dollar per pound. They take at least 3-4 hours of simmering to make tender and thicken the broth like Ranch Style Beans from a can. And they will be even tastier the next day, when you heat them up again.

(For a simple instant version, brown ground meat and mix with canned Ranch Style Beans; or add cooked beef to pinto beans along with a tablespoon of chili powder.)

As for meat, I've been cooking with beef shank lately. I first tried this cut of beef in an Italian classic pasta dish called Pasta alla Genovese (just click here to see that recipe.) It is quite lean, but in need of braising for a couple hours to break it down into tender bites.

My local Latin market stocks whole sliced shanks for less that two dollars per pound - now that's even cheaper than ground beef these days. The large packages of beef shank are in the 5-7 pound range. For my recipe you will need 2-4 pounds of meat. Of course, add as much beef as you like to suit your budget. Any leftover meat freezes well.

You can use any cheap cuts of beef for this recipe, even ground beef. Any beef will tenderize using my cheap$kate recipe cooking technique.

The aroma of my slow cooking Homemade Chili with Beef & Beans will draw a crowd. So keep the doors and window closed if you don't want unwanted visitors! Hey, this recipe will feed a crowd, so don't be stingy  -- go ahead and throw a Chili Party and invite the neighbors. And don't forget to get a large bag of Frito Corn Chips.

Ingredients (about 6 servings)

• 2-4 pounds beef - any favorite cut. I used cheap beef shank. Okay to use ground beef. Add as much beef as your budget will allow.
• 1 pound pinto beans - rinse and remove debris, if any.
• 1 whole onion - white or yellow, chopped. I used a yellow onion.
• 1 tablespoon chopped garlic - fresh or from jar. Okay to use dried or granulated garlic.
• 15 ounce can tomato sauce - okay to use any canned tomato, in pieces or whole. Just break up the tomatoes in a large bowl before adding. (They will soften and form a sauce after a few hours of simmering.) 
• 6 dried chilis - remove stem and seeds. I used California Chilies. Okay to use any type of dried red chilies, except for the very small fiery ones. Other dried red chilies are Ancho, New Mexico and Guajillo. For an easy substitution, use two 15ounce cans of red chile, enchilada sauce, or 4 tablespoons of red chili powder.
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 tablespoon vinegar - white or apple cider vinegar
• 1 tablespoon brown sugar
• Salt and pepper to taste - if you use cured pork then reduce the salt amount, as the pork is salty.
• 2 cups of water - to rehydrate dried chilies.
• 5 cups of water - for boiling the beans. 

 Directions
Get the dried chilies rehydrating. First remove the stems and seeds from dried chilies. Add them to 2 cups of water, and bring to a boil. Turn off heat and allow the chilies to soak for about 10 minutes to soften.

Add 5 cups of water to a large pot and turn up the heat.

Rinse the pinto beans and pick out any discolored bit of debris. Add beans to the pot of heating water. For quicker cooking you can soak the pinto bean overnight, or a couple hours.

Add one chopped onion and a tablespoon of minced garlic. Some cooks like to saute onion and garlic first.

Next add the spices: ground cumin, dried oregano, brown sugar, vinegar and salt and pepper.

Dried chilies should be soft and the chili broth cool enough to blend. Add chilies to a blender or food processor, and enough chili broth to cover the soft chilies. Blend for a 30 seconds to a minute until smooth. Some chili pieces will still be left, but that's okay, as they  will dissolve after a few hours of simmering with the beans.

(The lazy way to work with whole dried chilies is to remove the stem and seeds, then add them to the cooking beans. After an hour, fish out the chiles with a half cup of liquid. Allow to cool and blend them. Add back to chili and continue cooking.)

Add chili sauce to pot with beans. Pour in a can of tomato sauce. If using whole tomatoes then break them into smaller pieces.

Slice beef into bite-sized pieces. You can remove excess fat, but do leave just a little for some richness. Also add any bone attached to meat - that's extra flavor! If using ground beef break it into chunks - as ground beef cooks, it will crumble apart every time you check on chili to give it a stir.

Mix all the ingredients in the pot.

Now bring it all to a boil, then reduce heat to a low simmer and cover the pot. Cook about 3-4 hours. Check beans every half hour to stir, so beans don't stick to bottom of pot and burn.

Uncover the pot and cook another hour reduce and thicken the liquid, if necessary. Taste Beef and Bean Chili before serving to make sure the beans are tender.

If you use beef shanks there is a soft marrow in the bone. I call this the "chef's reward." Carefully remove the bone and scoop out the marrow. Spread it on half a slice of toast with a pinch of salt, or just eat it right out of the bone - it's so creamy and rich!

Hindsight
Texas-style Beef and Bean Chili, served in a BBQ joint, has been slow cooking all day. If the liquid cooks down too much then add a little water, as needed. Stir occasionally so beans do not stick to bottom of pot.

If you don't have access to whole dried chilies or enchilada sauce, an easy substitution is 4 tablespoons of chili powder from a spice jar.

For more chili flavor add a couple more dried chilies, or add a tablespoon of chili powder or paprika. Just taste the broth after a couple of hours to see if it needs more chili spice flavor.

Soaking pinto beans overnight will reduce cooking time by an hour.

For a simple instant version of Beef and Bean Chili: fry up some ground beef, add a tablespoon of chili powder and a can or two of cooked pinto beans. Finally mix and heat it all up!

Deal of the Day - 2 Chicken Burritos

My latest Deal of the Day review is a lucha libre battle royale between two 99 cent chicken burritos. In this twofer blogpost, Jose Ole Burrito Chicken Monterey goes mano-a-mano against a Del Sol Grilled Chicken Burrito.

Does a flamboyant green chile and cheese flavored Jose Ole Burrito Chicken Monterey body slam the more traditional rice and bean stuffed Del Sol Grilled Chicken Burrito? Which burrito will be unmasked as the loser in this Deal of the Day? And with a rating of 1 to 9, 9 being best, who will be declared the champ?

For the first round let me introduce the Jose Ole Burrito Chicken Monterey. It's the smaller of the two at just 5 ounces. However I will not deduct points, it's all about  flavor in this Mexican fast food smackdown. First off, after a 2 to 3 minute microwave, the burrito must be named for a hot cheesy filling of Monterey cheese and green chiles. You are immediately walloped with the savory combination. However, there is a weak smattering of rice mixed in the yummy sauce. 

The flour tortilla is fine, no points lost for the wrapping.

But the Achilles' heel is the white meat chicken. While there is actually plenty of poultry cubes, it's made from a processed loaf. For such a serious foul this chicken burrito gets an immediate 3 point deduction.

So while I like the chile and cheese sauce, Jose Ole Burrito Chicken Monterey throws in the towel because of the fake processed chicken pieces. On a Deal of the Day dining scale of 1 to 9, 9 being best, I give the Jose Ole Burrito Chicken Monterey a 4 count.

Next up, please welcome to the wrestling ring a Del Sol Grilled Chicken Burrito. This is a stripped down burrito. No no fancy show off moves or glittery attire here, just beans, rice, and chicken.

At 7 ounces this fat burrito body slams you to the mat and keeps you in a headscissors armlock of Mexican traditional flavors. I like the use of whole pinto beans with refried beans. Usually Mexican frozen fare mushes pinto beans into a paste. And there is a good balance of rice to beans.

On the package cover, cheese and a "zesty green chile ranch sauce" is listed. The top billing status is deceiving though. As a tag team member, it enters the fight too late and only plays a minor role. The flour tortilla holds it's own, with no fancy moves.

 But the winning wrestler's hold is the use real white meat chicken! The pieces are small but moist and tasty.

Overall the Del Sol Grilled Chicken Burrito is a simple opponent, it's been knocked around and is a bit slow in the ring, but it delivers the knockout punch.

So on the Cheap$kate Chef's Deal of the Day dining scale of 1 to 9, 9 being best, I declare Del Sol's Grilled Chicken Burrito the champ, with a rating of 7!

Congratulations Del Sol Grilled Chicken Burrito, and wear your 99 Cent Chef Cheap$kate wrestling winners belt proudly.