Franks' Chili Beans

Real-deal chili beans cooked from dry, the way they were made before canned beans and pressure cookers got involved. Dried pinto beans get a full three-hour simmer to tender, then another three hours with the meat and aromatics to develop genuine depth.

That double simmer is what separates this from quick-and-dirty chili. The beans soak up the chili sauce and tomato during the second long cook, taking on color and flavor all the way through instead of staying mealy-white at the center.

A splash of vinegar is the secret ingredient. It cuts through the rich beef and beans, brightens the chili powder, and gives the dish a faint twang that you won’t identify but will definitely notice if it’s missing.

Salt and pepper go in at the very end, never with the beans at the start. Salt added early toughens the bean skins and you’ll cook forever waiting for them to soften.

Pro Tips

• Soak the beans overnight in cold water if you have the time. It cuts the first simmer to about 90 minutes and gives more even doneness.

• Brown the ground beef in batches if your skillet is small. Crowded meat steams and stays gray instead of building flavor.

• Check the water level every 30 minutes during the long simmer. Dry-out turns into a scorch fast, especially in the final hour.

• Make it a day ahead. Like most chilis, this one improves dramatically with overnight rest in the fridge.

Variations

• Add a chopped jalapeño or a chipotle in adobo with the onions for more heat and smoke.

• Stir in a cup of cubed pork shoulder along with the ground beef for richer, fattier depth.

• Top each bowl with grated cheddar, diced raw onion, and a dollop of sour cream for a loaded finish.