Name: Chili, with a Spanish Flair
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8 servings
Ingredients: 1 lb dried pinto beans, rinsed; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 1 lb button mushrooms, halved or quartered, depending on their size; 1 large onion, finely diced; 2 medium red bell peppers, finely diced; 1½ lbs lean ground beef (I used 95% lean); 5 large cloves garlic, minced; 1 tablespoon minced fresh thyme; 2 teaspoons smoked sweet paprika; 2 teaspoons chili powder; 1½ teaspoons dried oregano; 1¼ teaspoons salt; 1 teaspoon cumin; ½ teaspoon cayenne pepper (more or less to taste); ¼ teaspoon cinnamon; ¼ teaspoon black pepper; 2 bay leaves; ½ cup red wine; 1 pinch saffron; 2 tablespoons hot water; 1 (28 oz) can crushed tomatoes in thick puree; 4 tablespoons tomato paste; 3 cups low-sodium beef stock; ¼ cup minced fresh parsley leaves; Plain yogurt; Good quality olives, pitted and sliced; Minced fresh parsley; Diced onion or scallion