Raymond’s Chili Beans
This is the same recipe Raymond has been using since 1957, sized down for home cooking.
- 2 cups dried kidney beans
- (Raymond uses Colorado Mile High Beans)
- 5 cups water
- 1/2 cup chili powder
- 1/4 cup salt
- 2 Tbs. black pepper
- 1 tsp. Vegetable shortening
- Dash of cayenne pepper to taste
Soak the beans overnight in water in a large pot. Then bring the beans to a boil, add the shortening and wait until it melts. Stir, reduce heat to low and cover. Cook until soft (about two hours), adding water if necessary (keeping about 1/4 inch of water above the bean level). Add spices, cook another five minutes. For best taste, let the beans sit 45 minutes to an hour to let the spices soak in.
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