Add together in large soup pot: 2 pounds dried pinto beans, rinsed, 2 ham hawks, 1 onion, chopped, 2 tsp chili powder, 1 tsp cumin, 1/4 tsp cayenne, 1/2 tsp smoked paprika, salt and pepper, 3 bay leaves, 6+ cups water, adding as needed.
Some people soak their beans, I throw everything into the pot and say “go!”.
I did not take a picture of them cooking in the pot, or while filling the jars. Let us skip right to jars in pot then, shall we?
While the bean soup was being pressure canned I prepared the remaining soup as refried beans for burritos.
And here we are, 6 lovely pints of really good pinto bean soup for the pantry.
Phyto Remediation. Environmentalists favorite thing to ignore when it comes to our depleted top soils. The “Climate Change” crew is not for humanity. they are for control and $$, controlled opposition to the deadly agrichem industry.
Every one of these companies below is responsible for destroying top soil and intentionally poisoning not only consumers of their products but the cultivators/farmers who are helplessly trapped by Gov Subsidies $ just to survive another season… End this destructive cycle.
Paired with other abundantly available and natural soil amendments, we can rejuvenate our top soils and enhance nutrient uptake to the plant quickly…
This chili is dairy free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
½ teaspoon salt, divided
4 cloves garlic, pressed or minced
2 tablespoons chili powder*
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika*
1 teaspoon dried oregano
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing
1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
I actually tripled the recipe, sautéed the vegis and then added them and all other ingredients into my oversized slow cooker, cooking all night. The next morning, I proceeded to pressure can the chili, gaining 15 pints for my pantry.
Pressure Cook at 11 lbs pressure for 75 minutes pints and 90 minutes quarts.