Saturday, February 11, 2012
Back To The Well
Personally I had previously been of the chili con carne made with chunks of beef school. After making this though, I have been converted to the ground beef method. I did make a few tweeks to the recipe such as adding ground cumin and cayenne pepper and increasing the amount of chili powder called for. I also added one can of fire roasted diced tomatoes in place of one can of tomato sauce. Below is the recipe with my adjustments. It's a fine all around bowl of chili!
13 Bean Chili
1 1/4 cups Bob's Red Mill 13 Bean Soup Mix
1 lb. ground beef
1 chopped medium onion
2 cloves chopped garlic
1 8 oz. can tomato sauce
1 8 oz. can fire roasted diced tomatoes
2 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (more or less to taste)
1 tsp salt
1/2 tsp ground pepper
Soak the beans overnight in cold water. Drain and cover with water and simmer until tender (about 3 hours).
Brown ground beef and drain off fat.
In a large pan add all of the ingredients together and simmer for 1 1/2 hours. Garnish with chopped onions, shredded cheese, sour cream. Makes 4-5 servings.