Beef / Pork

190130 Mayacoba Hot Chili w/bacon ends takes 20 minutes to prepare.

190130 Mayacoba Hot Chili w/bacon ends takes 90 minutes to cook.

190130 Mayacoba Hot Chili w/bacon ends makes 8 servings.

The ingredients for 190130 Mayacoba Hot Chili w/bacon ends are:

4 cup Mayacoba Dry Beans (Yellow, Peruvian)
1 large Onions, raw
12 tbsp Elephant Garlic (by GRACELIA44)
0.125 cup Habanero peppers, raw (by GOAL_MINDED)
3 pepper Serrano Peppers
1 serving Pepper, Poblano (whole)
12 oz bacon (ends & pieces) (by MARIEK7693)
4 can (6 oz) Tomato Paste
4 tbsp *McCormick ground cumin (by CHGOMOMMA)
4 cup Organic Free Range Low Sodium Chicken Stock (by WHIDBEYNURSE)

Here is how you make 190130 Mayacoba Hot Chili w/bacon ends:

0.0. Soak 8C mayacoba beans overnight. Use a bit of baking soda in the water.1. Chop bacon ends into 1/4" cubes (roughly)2. Put into hot skillet. Cover and stir until thoroughly browned3. Put solids (reserve liquids) into slow cooker or pot4. Finely chop peppers (with seeds) and put into pot5. Chop onions and the 2 cloves elephant garlic6. Saute in skillet until soft (or darker if you want it milder)7. Put grease, onions, garlic into the pot8. Add the stock, tomato paste, and cumin. Stir well and start heating (7/10 on electric)9. Add soaked beans10. Bring pot to boil11. Lower to simmer and stir every 5 minutes or so for an hourServing Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DASH__LOM.

The nutritional information for 190130 Mayacoba Hot Chili w/bacon ends is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 342.2

• Total Fat: 13.3 g
• Cholesterol: 26.3 mg
• Sodium: 1,572.5 mg
• Total Carbs: 36.6 g
• Dietary Fiber: 10.9 g
• Protein: 23.3 g