Big Batch Chili
Big Batch Chili
Pre-soak beans. 8-12 hours prior to starting the chili, combine the following in a large bowl:
2 lbs dry pink or black beans, rinsed
2 quarts water
Set aside.
8-12 hours later . . .
In a large skillet, brown:
1 1/2 lbs ground beef
Skim fat, return to skillet and add:
1 cup onions, finely diced
1 jalapeno, finely diced
1 T garlic powder
Saute until onions are translucent. Set aside.
To the bowl of a large slow cooker, add:
3 (15 oz) cans crushed tomatoes
3 (8 oz) cans tomato sauce
8 T chili powder
5 tsp ground cumin
1 tsp chipotle chili powder
1 tsp dried oregano
1 tsp cayenne pepper
1 cup water
1 T salt
2 lbs beans, presoaked, drained & rinsed
Cook on low for 8-10 hours.
Brenda’s Tips:
Serving size: 4-6 servings
Can use diced or whole peeled tomatoes, simply blend before adding.
Substitute regular chili powder for chipotle chili powder if needed.
Serve with Brenda’s Sweet Corn Bread