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!
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.
2 comments:
Chili is one of daughter Fran's favorite dishes to make for us. She likes how many meals she can create after the first night.
I'll have to tell her about your discovery of Bob's bean mix.
Chili looks good. I have one for you (from mom's who think.com). I was surfing the net for world's greatest chili, the incredible and unobtainable recipe from the Pike Place Market chili guy and found this. It is really good. It was a little mild for me so I added some chilis to the leftovers but the flavor was very good. If you can't find the recipe let me know. I'll try yours next time for comparison. Always love a good chili and lots of leftovers are nice.
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