Busboys and Poets uses dried beans in its chili. Soak them on Saturday and the dish will be all set for Super Bowl Sunday.
When the Best Bites Blog asked our Twitter followers for their favorite chili recipes from local restaurants, two winners emerged: Clyde’s and Busboys and Poets. Earlier today, we posted a recipe for the chili at Clyde’s; now, without further ado, the tasty version from BB&P.
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1 pound grass-fed ground beef
½ green pepper, chopped
1 large yellow onion, chopped
1 cup dried kidney beans (soaked overnight)
½ cup dried black beans (soaked overnight)
2 12-ounce cans peeled tomatoes
2 teaspoons tomato paste
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon beef stock
1 tablespoon fresh garlic, minced
2 teaspoons sugar
1 tablespoon hot sauce
2 tablespoons jalapeños, chopped
½ cup water
Salt and pepper to taste
Soak kidney beans and black beans separately for eight hours or overnight.
Brown ground beef with onions. Next, combine all ingredients except black beans in pot and bring to a simmer. Cook black beans separately for 30 minutes, then add to pot and simmer for 20 additional minutes. Before serving, top with cheese, sour cream, and tortilla chips.
Serves six to eight.