TEXAS COWBOY CHILI BEANS

TEXAS COWBOY CHILI BEANS


8 lbs. Beef chuck roast
2 cans (10-oz. each) diced tomatoes with green Chile pepper
1 large yellow onion, diced
2 Tbsp. garlic powder
2 Tbsp. ground cumin
2 packages (1.25-oz. each) chili seasoning mix
3 cups dried pinto beans


In a large stock pot over medium heat, brown roast on all sides. Reduce heat to medium-low and add the diced tomatoes with green Chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until the meat comes apart easily, about 3-4 hours.

Meanwhile, rinse the pinto beans and soak them in a bowl of warm water.

Remove the cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1-½ hours, adding extra water as needed.

Shred roast with a fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes.

Yield: 25 servings.