ππ»π΄πΏπ²π±πΆπ²π»ππ:
- 2 lbs Ham Hocks
- 1 lb Pinto Beans
- 3 cloves Garlic
- 1 32 ounce chicken broth (less Sodium)
- 1 tbsp butter
- 1 medium onion minced
- 1 stalk celery minced
- 1/2 Green bell pepper minced
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp dried parsley and thyme
- 1 cube vegetable bouillon
- ππΆπΏπ²π°ππΆπΌπ»π:
- Wash ham hocks add to stock pot with 8 cups water boil for 2 hours.
- After 2 hours, clean your beans, wash, and add to the stock pot with the 32 ounce chicken broth minced garlic and all the rest of seasonings above.
- Cook for another 2 and a half hours or until beans cook soft and buttery.
- Note: we cook ours on the stove top for 4 and a half hours so the meat will fall apart.
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IN GOD WE TRUST
Please and Thank You π
Thanks for supporting independent true journalism with a small tip. Dodie & Jack
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CINDY LEAL MASSEY, TEXAS AUTHOR
Clever Journeys 
Yummmm, I’m cooking a pot of pintos this afternoon, add some onion and cornbread and jalapenos.
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So, chili: beans or no beans?
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I like it both ways. When I do use beans, it’s home made Pintos only, and extra chili powder. Now that we are talking Chili, my wife, MoMo’s two son-in-laws compete in Terlingua every year. This past Nov. One placed first in brisket, the other grand champion in chicken and 2nd in chili. Those boys can make some meat. In all the guys won 6 of the competitions, so the boys from West Texas were mad and going all out next year.
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Wow! Those are quite the honors, because if the rules are the same as yesteryear, one has to place high in other ordained cookoffs just to compete there. And then to place so high there is just incredible.
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The one son-in-law is from, and lives in Colorado and competes there, so his points transfer to Terlingua. MoMo and I are going in the spring and stay in a yurt. I haven’t been back since the mid 70s.
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Interesting. Last time for me was in college at Southwest Texas State University (now Texas State). Good old days back in my young prime. About 20 years ago, a man who worked for me at HEB was going through a tough divorce. So 2 others & I decided to get a van & take him there & Big Bend. Well, it rained so by Fort Stockton we decided to go to Guadalupe Peak instead. But it continued raining. So we went to Carlsbad Caverns. We planned to camp there, but it stormed there too. So we finally found suitable camping at the Grand Canyon. Ha! Ha! So… while we were there, we drove on to Las Vegas. So, after a few hard nights there, we drove to LA to see Hollywood, Pacific, Disneyland & Universal Studios.
By that time, we were so tired we made a straight beeline via Phoenix back to San Antonio.
It was pretty much all spontaneous because of the storms. We never made it to our original destination, but it was just what our friend needed–to get away.
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My kind of trip. My son took his family last March and it was cold and wet in Terlingua. He also took my grandsons Boy Scout troop camping there and it darn near killed the kids. Three had to leave because of heat related illness. It’s not a place for the weak.
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Great recipe π
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I’m keeping this one! Right now I’m having homemade chili. My sister informed me that in Texas, no one eats chili with beans. Is this for real? I’ve got ground beef and red kidney beans in this, and as hot as I can stand it, which is pretty hot. With cheese melted in. Supper!
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We absolutely do eat chili with beans. Dodie actually definitely prefers it that way. π
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Too funny. But I won’t tell my sister she’s wrong. Being right isn’t all it’s cracked up to be; I shall keep this insider knowledge to myself. Smile.
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Totally understand. π
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Be aware, from a native Texan, yes we eat chili with beans. Some moron in Lubbock started the chili with no beans movement because he didn’t know how to make decent edible Pinto beans. Jeez, the misinformation that is out there. Wait, just like our government! Ha.
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Lubbock is so far away from me. Ha!
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A friend of mine, from McKinney makes great chili, but he adds these large chunks of steak. I don’t get it? A man could choke on his chili. I haven’t been to Lubbock in decades, I like Amarillo much better.
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Same here.
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Oh my gosh, now I really want to send this article to my sister. Misinformation about chili! Somewhere else once I think I heard that Texans only put steak in their meatless chili; it must have come from the “moron in Lubbock” and made its way into Southern Living or something. There are so many ways to make it; we should call it the “Chili Wars.” Only we have enough wars, already. Even in the frozen North, in Claremont every year they used to rope off the business section every year and have a chili cookoff contest. I like it with kidney, or pinto, or black. But I am still going to try this ham hock and bean recipe, which, dare I ask, is it considered a chili or just plain good cookin’?
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Cookin! I’m with you. Any of those beans are good.
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