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take the rind from a pound of bacon and cut into slices an inch wide or so. Toss 'em into the crock pot. Take a pound of your favorite beans (this batch I used black, will work with pinto, kidney, etc) sort and wash and then dump in with the bacon rind. Add salt and a cup of tomato sauce, cover with water so that the water covers the beans by as deep as the beans are in the pot. Lleave on high for a few hours, add one large corsely chopped onion and four diced tomatoes along with another cup of tomato sauce. Add in three or four table spoons of chili powder, a tablespoon or so of crushed red pepper and a couple tablespoons of jalapeño pulp and salt to taste. Turn the crockpot down to low and let cook overnight, double checking there's enough liquid to keep 'em from burning. Serve for lunch the next day over hot cornbread with sour cream on the side. Well, gotta run do the cornbread, the bean chili's already ready. Gotta fix something for the wife, beans don't agree with her -that's why I can spice 'em up so nice. The measurements above are by "ojometro" (eyegauge) and thus are approximate, YMMV.
Paul - in Pereira
"He is the best friend of American liberty who is most sincere and active in promoting true and undefiled religion." -- John Witherspoon
I make something similar but I nicknamed it Yankee Chili. It isn't spicy as Mary hates anything too spicy.
I take a can of New England baked beans and add it to a large pan that has sauteed green peppers and ground venison. Some garlic and onion powder and we're good to go.
I work with a guy who is a vegan. He made chili with tofu in it one time.
Paul Jenkins, I'm sure I have been denied the fine pleasure of true "beanless Texas Chili", but I confess I don't get it. I LOVE beans in my chili, and various meats and veggies as well. Just adds to the myriad of flavors! Now if you want to send me your best beanless chili recipe, I would consider it.....
Yes, BEANS, capitol B-E-A-N-S! Dark red kidneys seem to work the best. Just ask any person from New Orleans. No disrespect intended. Give me a good meatless recipe, I'll try it.
CowboyTutt wrote:Yes, BEANS, capitol B-E-A-N-S! Dark red kidneys seem to work the best.
Holy frijoles! Now, that's just adding insult to injury with those kidneys. If you just gotta have beans, at least use pintos. What's next, ketchup on filet mignon???
scott
ps I don't have my recipes handy just now, and also now that I've gotten lazier, I lately just use some of the Carrol Shelby's dry chili mix. That, or Wick Fowler's 2-Alarm Chili, are great places to start.
Now, note that I DID NOT post "chile con carne with beans" - that'd be something entirely different. And if you want to get "purist" - KEEP THE CHILI POWDER OUT!!!! AND the DRIED pepper as well! Just use fresh chilies and meat if you want to be "Texas Style" about it. But the world is FAR wider than Texas - no matter WHAT the Texicans say. Beans go in chili for the majority of the US of A - but chile con carne is very different indeed. Just quit shortening it to just "chili" as that's a word with a wide variety of interpretations. Like bigbore mentioned - TOFU in "chili" - but what do you expect? He's a yankee!
Paul - in Pereira
"He is the best friend of American liberty who is most sincere and active in promoting true and undefiled religion." -- John Witherspoon
Well, gotta run do the cornbread, the bean chili's already ready. 
Gotta fix something for the wife, beans don't agree with her -that's why I can spice 'em up so nice. The measurements above are by "ojometro" (eyegauge) and thus are approximate, YMMV. 
