My brother Andy and his wife Kim have resided in Santa Fe, the capital of New Mexico, since the 1960s, so they really know Mexican and Tex-Mex cuisine. But Andy said he can’t give us a recipe for chili because it’s so easy to make that they just ad lib when they want to make it. He did send general instructions for a procedure, but he thinks the quantities are supposed to be instinctual. And that means fearless cooking!
1. In a large skillet, brown beef in oil.
2. Add garlic, cook 1 minute longer. (I would mince the garlic.)
3. Transfer to a large slow cooker.
4. Stir in pinto beans that have been pre-soaked.
5. Add tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. (By seasonings he most certainly means chili powder, cumin, salt and maybe black pepper.)
6. Cover and cook on low heat for 6-8 hours or until meat and beans are tender.
Andy mentions that a mix of beans is nice, and either kidney beans or black beans are good to combine.
1 black bean (because everybody knows what they look like)