For those who grew up in New Mexico or Arizona, learning to make great Mexican food was simply a right of passage into adulthood. It just came naturally. A Mexican chile and beans recipe from this corner of the United States can vary widely from its cousins in Southern California or Texas.

Once prepared, a pot of Jalapeno Chile Beans will feed a small army or it can feed an entire family for several days. Use these beans in burritos and nachos or serve as a main dish topped with onions and cheese. It’s a meal all by itself as well as a welcome addition to any Mexican dish.

You’ll find that this recipe is equally fit to feed a hungry crowd for a large party, as well as it is capable of feeding a small family for many meals. It’s economical, healthy and delicious! Get started making great chili beans and get a bigger bang for your grocery buck, the easy way.

The most important consideration will be the preparation of the bean itself. You might be surprised to learn that what goes into the pot for seasoning isn’t nearly as important as how the main ingredient is prepped and cooked. Begin with two pounds of dried Pintos. It’s important to note that if you want an authentic taste and texture do not be tempted to substitute another bean for the Pinto.

Pintos are the bean of choice. Sort them to remove stones or anything that looks odd. Toss remaining morsels into a large soup pot and cover completely with water. Soak at least 8 hours or overnight. After soaking, drain all of the water from the pot and rinse the beans. Fill up with water and soak again for five to seven hours. Drain Pintos, then rinse thoroughly again. Be sure to wash the pot and rinse completely before cooking in it. Return soaked Pintos to the pot cover them with water.

Bring to a boil. For a basic bean, prepare as follows: Drop in one to two pork chops or the leftovers of a pork roast. DO NOT ADD BACON! Add 2 tablespoons each of onion powder and mashed fresh garlic. Also add 1-2 teaspoons of cumin seed and black pepper. Then, add approximately five ounces of jalapenos and one half of a large jar of your favorite prepared salsa.

Allow the pot to simmer slowly and keep it vented the entire time. You will probably need to add water more than once during the cooking process. Keep an eye on your simmering bean pot! Continue to cook slowly approximately one to two hours. Stir from the bottom occasionally. Turn off the heat and leave the pot on the stove tightly covered for another 1-2 hours. Bring back to a boil with lid vented or removed and cook for an additional hour to ninety minutes, adding water as needed. When done, the beans will be firm but not mushy.

Simmer, with a vented lid, for two hours and then turn off the heat and let the pot sit on the stove tightly covered for another two hours. Bring back to a boil checking the water level and add water as needed. Vent the lid again or remove it entirely and cook on a very low heat for another one to two hours until done. Beans are done when they are not mushy and not to hard. As the Italians might say: “Al dente!” So test the beans frequently and do not overcook. In this chile and beans recipe, the meat can be cut up and added to any Mexican dish or simply served with the beans as a main course topped with cheese and sour cream. Refrigerate leftovers for several days and enjoy again by reheating on the stove or in a microwave.

Chile con carne is a delicious dish enjoyed by most people, especially on cold days. A pot of chile simmering on the stove provides a warm ambiance to a home.