Best Homemade Chili Beans
⅔ cup dried small kidney beans or cattle beans
2 cups water
1 tbsp olive oil
½ cup chopped onion
1 clove garlic, minced (1 tsp)
1 cup beef broth
½ cup tomato sauce
2 tsp maple syrup
2 tsp soy sauce
½ tsp paprika
3 oz salt pork, cut into small pieces
1 dried chili pepper (optional)
1 tbsp balsamic vinegar
Place pinto beans in a bowl and cover with cool water. Cover the bowl and soak at room temperature for a minimum of 6 hours and a maximum of 12 hours.
Heat olive oil in a medium-sized saucepan. Add onion and saute until translucent but not brown, 5-7 minutes. Add garlic and simmer until fragrant, about 1 minute.
Add broth, tomato sauce, maple syrup, soy sauce and paprika. Mix well.
Remove rind from salt pork and chop into small pieces. Place in the saucepan with beans and beef broth. Add dried chili pepper, if desired.
Simmer for 1½ to 2 hours, or until tender. Remove chili, add balsamic vinegar and allow to set for 30 minutes before serving. Reheat if necessary.
4 servings, 400 calories per serving
Hack: Refrigerate leftovers for up to 5 days or freeze, sealed in serving-sized packages, for later use!