Thursday, November 19, 2009

Thank you ,Mr.Bean Chilly

Jomasa Bean Chilli

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Brian Te Water
Cell: +27 (0)72 277 5598
Tel/Fax: +27 (0)21 559 4269
Yield: 25 servings

· 120 g each, beans: kidney, white, red, pinto, navy, cranberry
· 60ml Paprika
· 60 ml Pepper, cayenne, or to taste
· 450g Bacon
· 120ml Peppers, ground dried, preferably poblano
· 5 Large onions, peeled, chopped
· 3.2kg Tomatoes, Italian plum, with
· 160ml Garlic, minced
· 375ml Beer
· 60ml Coriander seed, toasted ground
· 2.3kg Beef, lean ground/minced
· 60ml Cinnamon, ground
· 30ml Cumin, ground
1. In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover.
2. Cook at a simmer for 1 1/2 hours or until beans are just tender.
3. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes.
4. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink colour disappears. Drain and add it to tomato mixture.
5. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

Adapted from a recipe by Bill Pfeiffer, 1982 World Champion Chilli, found in IChef Recipe Archive


  1. Hey Rico,
    Thanks for the plug man!
    Jomasa - all natural, all hot!

  2. Hey, Rico,
    Thanks for the plug!
    Jomasa chilli - all natural, all hot.