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- 3 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
Hearty and filling, this robust chowder provides a wonderful taste that is similar to chili with
beans made into a soup.
Directions
This recipe makes about 12 cups, depending on the amount of extra water added.
Soften beans by soaking in salt water overnight. Drain water when finished.
Fill large stock pot with 3 quarts of water and place beans in water to cook on stovetop at
high heat setting. Bring water to rapid boil to cook for 5 minutes.
Add bay leaf, 2 teaspoons of chili powder and 1 teaspoon of salt. Turn heat to simmer, allowing
beans and seasonings to cook for 1-1/2 to 2 hours until beans are tender but not too soft. Drain
off any excess water and reserve for use later if needed.
Place ground beef in large skillet on medium-high heat. Add onion and garlic to beef, blending
with beef and cooking until beef is well cooked and nicely browned. Drain away excess grease.
Add chopped tomatoes and tomato puree to beef mixture and blend with other ingredients. Add
reserved teaspoon of chili powder and teaspoon salt to taste.
Pour beef mixture into pot of beans, stirring together well. If mixture is too thick, add
some of the reserved water. Taste and season further to taste if necessary. Simmer for 1
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