Chile Con Carne With Red Beans

Ingredients

• 8 ounces dried red kidney beans
• 8 ounces extra lean ground beef (10-percent fat or less)
• 1 1/2 teaspoons salt
• 4 cups cold water
• 2 small onions, peeled and cut into 1-inch pieces (or 1 medium onion, 4 ounces)
• 6 scallions, trimmed, keeping most of the green, and cut into 1/2-inch pieces (1 cup)
• 5-6 garlic cloves, peeled, crushed, and chopped (1 tablespoon)
• 1 jalapeno pepper, seeded and chopped (2 teaspoons)
• 1 (14 ounce) can 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 leaf

Directions

1. 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. 2

   Add the onions, scallions, garlic, jalapeño, 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 an hour. (The mixture will still be somewhat soupy).

3. 3

   To serve, spoon the chili over the rice, and sprinkle the cilantro leaves on top.