Threadgill's Texas Chili Beans

Threadgill’s Texas Chili Beans

6 February, 2009 || Casseroles, CopyKat Recipes

Theirs is among some of the best that you will try. They are known for authentic, well better than authentic good old fashioned, better than mom used to make southern food. If you like this recipe, check out their book Threadgill’s the Cookbook.

1 lb. pinto beans
3 quarts cold water
1 C. yellow onion — diced
1 clove garlic — minced
1/4 C. chili sauce
1 tsp. chili powder
1 tsp. black pepper
1 tsp. cumin
1 tsp. cayenne pepper
1 tsp. Tabasco sauce
1/2 tsp. salt
sliced onions for garnish

Clean and rinse pinto beans (be sure to pick through dry beans carefully) . Soak overnight in cold water to cover well. Drain beans and place all ingredients except salt into 4-quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes or until beans are tender. Add salt to taste and garnish with sliced onion.

Makes 2 quarts