Wash dry beans well.
Fill a large pot with the 8 cups of water.
Add the dry beans, garlic, onion, salt and pepper, bay leaves, oregano, basil and rosemary leaves.
Simmer until beans are done, (about 2 hours) adding more water as needed (dry beans will use a lot of water) In the mean time, brown beef and pork, drain well and set aside; add to beans when they are done.
Add green chilies, tomatoes with juice, celery seed, chili powder, cumin, red pepper flakes, beer, and sugar.
Simmer 30 minutes to blend the flavors.
Ingredients:
1 lb dry red kidney beans
1/2 lb dry pinto beans
8 cups water, plus additional water when beans are getting low ( watch closely so they do not boil dry)
1 large onions, diced
1 head garlic, minced
2 teaspoons salt
2 teaspoons black pepper
2 large bay leaves
1 tablespoon oregano
1 tablespoon crushed basil
1 teaspoon rosemary
1 lb lean ground beef
1 lb ground pork
2 (7 ounce) cans chopped green chilies
2 (28 ounce) cans stewed tomatoes, undrained and chopped ( DO NOT add until the beans are done. The acid will prevent the beans from becoming soft)
2 teaspoons celery seeds
3 tablespoons chili powder ( more to taste)
3 tablespoons cumin ( more to taste)
1 tablespoon crushed red pepper flakes
1 bottle beer
1 tablespoon sugar ( to cut tomato acid)
Steps/Methods:
Wash dry beans well.
Fill a large pot with the 8 cups of water.
Add the dry beans, garlic, onion, salt and pepper, bay leaves, oregano, basil and rosemary leaves.
Simmer until beans are done, (about 2 hours) adding more water as needed (dry beans will use a lot of water) In the mean time, brown beef and pork, drain well and set aside; add to beans when they are done.
Add green chilies, tomatoes with juice, celery seed, chili powder, cumin, red pepper flakes, beer, and sugar.
Simmer 30 minutes to blend the flavors.
