8 ounces dried red kidney beans
8 ounces very lean ground beef (10-percent fat or less)
1 1/2 teaspoons salt
4 cups cold water
2 small or 1 medium onion (4 ounces), peeled and cut into 1-inch pieces (1 1/2 cups)
6 scallions, trimmed, keeping most of the green, and cut into 1/2-inch pieces (1 cup)
5 to 6 cloves garlic, peeled, crushed, and chopped (1 tablespoon)
1 jalapeno pepper, seeded and chopped (2 teaspoons)
1 can (14 ounces) tomatoes in sauce
1/2 teaspoon dried thyme leaves
1 teaspoon ground cumin
1 1/2 tablespoons chili powder
2 bay leaves
1/3 cup finely chopped cilantro stems
Boiled rice
1/3 cup (loose) coarsely chopped cilantro leaves


1. Sort through the beans, removing and discarding any damaged ones, and rinse in a sieve under cold water. Place the beans, beef, salt, and water in a stockpot, and bring the mixture to a boil over high heat. (This will take about 10 minutes.) Reduce the heat to low, cover, and boil gently for 1 hour.
2. Add the onions, scallions, garlic, jalapeno, tomatoes (with sauce), thyme, cumin, chili powder, bay leaves, and cilantro stems. Bring the mixture to a boil over high heat, reduce the heat to low, cover, and boil gently for 1 hour. (The mixture will still be somewhat soupy.) To serve, spoon the chili over rice and sprinkle the cilantro leaves on top.

Pepin suggests serving the chili over boiled rice alongside Romaine With Creamy Yogurt Dressing (see link).

Chili Con  Carne With Red Beans
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