Pinto Bean Chili
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
8 oz. dried pinto bean
3 cans (14.5 oz each) diced tomatoes
4 large green Anaheim peppers, seeded and chopped
2 Tbsp vegetable oil
4 cups chopped onions (about 4 large onions)
3 cloves garlic, minced
1/4 cup chopped parsley
3 Tbsp butter
3 lbs lean ground beef
1/4 cup chili powder
4 to 5 tsp salt, or to taste
1 tsp ground black pepper
1 tsp ground cumin
Pick over pinto beans rinse. Place beans in a large bowl cover with water and let stand overnight in refrigerator. Drain before cooking. Place drained beans in a large Dutch oven or pot add water to cover. Bring to a boil reduce heat, cover and simmer for about 45 minutes, or until beans are tender. Bean skins should burst when you blow on a few in a spoon. Add tomatoes and simmer for 5 minutes. Set beans aside.
In a skillet in 2 tablespoons of vegetable oil, sauté chopped onions and bell pepper until soft, stirring frequently. Add garlic and chopped parsley. In a large skillet melt 3 tablespoons butter and brown ground beef lightly. With slotted spoon, transfer beef to the onion mixture stir in chili powder and cook for 10 minutes.
Add beef mixture to beans and stir in pepper, ground cumin, and salt to taste. Cover and simmer for 1 hour. Remove cover and continue cooking for about 30 minutes. Skim off excess fat before serving.