My dad (Uncle Henry to my family) has made these beans for years. He swore they were not chili beans, but BBQ beans. The caraway seed is the key ingredient. They are great with grilled meat.

  • 2 x 27 oz. cans pinto beans
  • 1 1/2 lb. ground beef
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 1 bell pepper, finely chopped
  • 1 tablespoon chili powder or to taste
  • 8 oz. can tomato sauce
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 bay leaves
  • 2 cups beef broth

In a stock pot, heat olive oil over medium heat until just hot. Add onions, garlic and celery. Cook until vegetables are softened, about 5 min.

Increase the heat to medium-high. Add ground beef, breaking up the meat into smaller pieces. Cook until the vegetables start to disappear and the meat is not pink, about 15 min.

Add remaining ingredients, bring to a boil, then reduce heat to a simmer. Cook for another 45-60 minutes, or until the beans are done. Add beef broth to maintain a soupy consistency.

Prep time: 30 min.
Cook time: 1 hour 15 min.
Serves: 8.

Notes

Source: Enrique Tabyanan.

Dad always used dry beans when I was around. Canned work just fine, and cut down on the time to make them.