Mexican Bean Hot Pot Recipes
1. Hearty & Spicy 3 Bean Chili
3 tbsp. vegetable oil, 1 tbsp. sugar, 1 lg. yellow onion, coarsely chopped, 2 green peppers, seeded & coarsely chopped, 1 c. chopped green onions, 2 c. chopped celery, 1 1/2 tbsp. fresh garlic (chopped fine) about 3 cloves, 5 whole jalapeno peppers, 4 tbsp. chili powder, 2 tbsp. cumin seed, 1 lb. ground sirloin, 1 lb. hot pork sausage, 1 1/2 lb. lean sirloin steak (cut into 1/2" cubes), 1 can (6 oz.) Italian style tomato paste, 3 cans (16 oz.) Mexican style stewed tomatoes, 1 can each (16 oz.) jalapeno style pork & beans & pinto beans (Trappeys), 1 can (16 oz.) kidney beans, 1 (10 3/4 oz.) can beef consomme, Toppings: Chopped onion, grated Cheddar cheese, sour cream
2. Dynamite Chili
2 lg. yellow onions, chopped, 4 cloves garlic, minced or pressed through a press, 2 green bell peppers, seeded, 1/2 inch dice, 2 Anaheim green chilies, seeded, 1/2 inch dice, 1 serrano chili, seeded, chopped fine, 1 jalapeno pepper, seeded & chopped fine (opt.), 3 tbsp. vegetable oil, 4 lbs. stewing beef, ground chili grind, 3 lbs. lean pork loin, cubed, 1/2 inch dice, 2 tsp. cumin, 1 tsp. Mexican oregano, 2 tsp. salt, 2 tsp. fresh ground pepper, 1 tsp. paprika, 1 tsp. finely crushed chilies pequin quebrado (opt.), 6 tbsp. ground New Mexican med. hot chili powder, 32 oz. tomato puree (Paradiso brand preferred), 2 (28 oz.) chopped tomatoes, 2 (27 oz.) cans red kidney beans, rinsed & drained
3. Mexican Bean Pot
1 pkg. (1 lb.) dried pinto beans, 6 c. water, 1/2 lb. hot Italian sausage or ham pieces or 2 ham hocks, 1 lg. onion, chopped (1 c.), 2 tsp. salt, 1 tsp. leaf basil, crumbled, 2 lg. green peppers, halved, seeded and cut into pieces, 2 to 4 tsp. chili powder, 2 env. or tsp. instant beef broth
4. Mexican Hot Pot
1 1/2 lbs. ground beef, 1 med. onion, chopped, 1 lb. American cheese, grated, 1 (16 oz.) jar hot taco sauce, 1 can ranch style beans, 1 (17 oz.) can whole kernel corn, drained, 1 (10 oz.) jar salad olives, chopped, Corn tortillas, 1 (8 oz.) can tomato sauce
5. Jim's Triple Alarm Chili
1 and 1 1/2 lbs. dry kidney beans, soaked overnight method, 3 lbs. ground sirloin, 1 red onion, 1 yellow onion, 1 bunch green onions, 2 green bell peppers, 1 red bell pepper, 2 cloves garlic, 2 can whole stewed tomatoes, 1 can tomato paste, 3 bay leaves, 2 sections celery (whole) to simmer in pot, 1 tbsp. vinegar, 3 heaping Grey Poupon mustard, 2 eggs, 1/4 c. cream, Start with 1 tsp. thyme, rosemary, marjoram, savory, 1 bottle Heintz chili sauce, Start with 1/2 c. chili powder, Start with 4 to 5 each of the following peppers: cayenne, haberjaro, scotch bonnet, mexican jalapeno and ring chili peppers, 1 c. fresh parsley, 1 c. molasses
6. Mexican Pot Roast
1 (3 to 5 lb.) beef pot roast, 2 cloves garlic, minced, 4 tsp. chili powder, 1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1 (6 oz.) can tomato paste, 3 med. onions, sliced, 1 lg. can whole tomatoes, 1 Knorr beef bouillon cube dissolved in 2 c. hot water, 3 to 4 c. cooked rice, 1 can (15 oz.) dark red kidney beans, heated, 2 avocados, sliced, for garnish, 3 tbsp. cornstarch mixed with cold water (approximately 1/4 to 1/3 c.)
7. Mexican Bean Hot Pot
1 lb. dry pinto beans, soaked, 1 lb. hot Italian or Mexican sausage, 1 c. chopped onion, 10 c. water, 8 tsp. or 8 cubes beef bouillon cubes, 1 tsp. basil leaves, 1 tsp. marjoram leaves, 1 (4 oz.) can chopped mild green chilies
