Restaurant Recipes
Threadgill's Texas Chili Beans
Yield: 2 quarts
Ingredients
- 1 pound pinto beans
- 3 quarts cold water
- 1 cup yellow onion, diced
- 1 clove garlic, minced
- 1/4 cup chili sauce
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon salt
- Sliced onions for garnish
Instructions
- Pick through dry pinto beans carefully, then rinse. Soak overnight in cold water to cover well.
- Drain beans and place all ingredients except salt into a 4 quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender.
- Add salt to taste and garnish with sliced onion.