Threadgill's Texas Chili Beans

Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2

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

Clean and rinse pinto beans. Soak overnight in cold water to cover well. Drain beans and place all ingredients except salt into 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.

Makes 2 quarts

These are the beans that should never be cooked in the chili. These are the beans that should be added to the chili when there is chili and eaten without the chili on many occasions when there is no chili. Like our black-eyed pea recipe, this is a vegetarian recipe simply because so many vegetarians frequent the restaurant. And after all, our chili recipe is not even slightly vegetarian.

Garry's Home Cookin'
Eat first, ask questions later!

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