Lima beans? Ouch!
“Lima beans? Ouch!”
LOL! Guess that would be a bit extreme! Well, I enjoy cookie up a mess of Chili during the winter. In fact, made some during the Christmas ~ New Year holidays. I’m a deer hunter. And, typically have some of deer meat processed as chili meat. My family loves the stuff and is a holiday tradition for us. Now, I’m gonna tell you a little secret. Lots of Texans are closet bean eaters. But, we prepare our beans on the side. However, red beans or sometimes called pinto beans, are the acceptable type allowed. I slow cook mine with a couple of ha hocks, chopped onion, couple of jalapeños tossed in. Then, folks can add beans to their chili as they like and without provisioning the well so to speak. Btw, I usually go to a nearby Mexican market and buy a couple dozen of their pork tamales (man, they’re good!) to go along with the chili feast. Then, I open the windows and the fam gets busy! :)