1 1/2 pounds black beans, rinsed and drained
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dry chili powder
1 1/2 teaspoons dried red pepper flakes
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans, drained
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1/8 teaspoon dried oregano
1/8 teaspoon chili powder
1/4 teaspoon dried basil
1 teaspoon salt
ground black pepper to taste
1 tablespoon chopped fresh oregano
freshly ground black pepper to taste
1/2 pound lean ground beef
1 pound lean ground pork
In a large skillet over medium heat, heat oil. Saute onions, garlic, chili powder, red pepper flakes, corn, kidney beans, chili powder, salt, black pepper, Italian seasoning, oregano, basil, sage, thyme, parsley, chives, crushed red pepper flakes, Chili powder, oregano, basil, salt, black pepper, beef, pork. Reduce heat to low. Fry for about 15 minutes, or until browned.
Remove meat from skillet, and set aside. Stir in meat mixture and chili powder. Stir in crushed tomatoes and onions. Layer meat mixture over skillet. Refrigerate about 5 hours, stirring occasionally.
Remove skillet from refrigerator, and heat oil in a large pot over high heat. Cook onion mixture over medium heat for 3 to 4 minutes, stirring frequently. Remove meat from skillet, and stir in onion mixture. Return meat to skillet. Cook over medium heat for about 1 to 2 minutes, stirring occasionally, until meat is browned. Remove from heat, and stir in chili powder, tomato, and onions.
Transfer meat mixture to skillet. Saute for about 3 to 4 minutes, stirring occasionally, until meat is marbled. Drain fat, and stir in beans and rice. Reduce heat to medium-low.
Return meat mixture to skillet. Remove from heat, and stir in beans and rice. Gradually blend in meat mixture and corn. Simmer about 1 hour, stirring occasionally, until mixture is thickened.
When meat is cooked and the mixture is thick, stir in beans and rice. Stir meat mixture into the egg mixture, and stir lightly.
Remove meat from skillet, and place in a large bowl. Heat oil in a large saucepan over medium heat, and add meat. Cook until no longer pink. Cool 2 hours, then stir in beef and pork just before serving.
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