Brown Bean Chowder Recipe
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Hearty and filling, this robust chowder provides a wonderful taste that is similar to chili with beans made into a soup.
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1 pound dried brown beans
3 quarts water
5 teaspoons chili powder, divided
1 teaspoon salt
1 pound ground beef or ground turkey
medium onion, chopped
2 cloves garlic, chopped
15 ounces tomatoes, diced
15 ounces tomato puree
3 teaspoons chili powder
3 teaspoons salt, or to taste
1/2 teaspoon black pepper
This recipe makes about 12 cups, depending on the amount of extra water added.
Soften beans by soaking in salt water overnight. Drain water when finished.
Fill large stock pot with 3 quarts of water and place beans in water to cook on stovetop at high heat setting. Bring water to rapid boil to cook for 5 minutes.
Add bay leaf, 2 teaspoons of chili powder and 1 teaspoon of salt. Turn heat to simmer, allowing beans and seasonings to cook for 1-1/2 to 2 hours until beans are tender but not too soft. Drain off any excess water and reserve for use later if needed.
Place ground beef in large skillet on medium-high heat. Add onion and garlic to beef, blending with beef and cooking until beef is well cooked and nicely browned. Drain away excess grease.
Add chopped tomatoes and tomato puree to beef mixture and blend with other ingredients. Add reserved teaspoon of chili powder and teaspoon salt to taste.
Pour beef mixture into pot of beans, stirring together well. If mixture is too thick, add some of the reserved water. Taste and season further to taste if necessary. Simmer for 1 hour.
Remove bay leaf and serve hot.
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