Chili Beans:

Not only does this recipe taste great but it is also a healthy, protein rich food source. Additionally, other then onions, the ingredients have a long storage life in your pantry or freezer. Small, frozen containers of chile, are excellent for packed lunches or an emergency dinner. This recipe can easily be customized to suit your own palate by adding different meats or vegtables, and by adjusting the spice quantities.

Beans:

Wash 2 cups of beans. Soak the beans in six cups of water, in your crock pot, overnight (12 hours). Do not drain.

  • 2 cups (½ L) red, pink or pinto beans
  • 6 cups water

Spices:

Add the spices to the pot.

  • 1½ tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • ¾ teaspoon oregano, crumbled
  • ½ teaspoon sage, crumbled
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper

Vegtables:

Add the vegtables to the pot.

  • 28 fl oz (796 mL) can of diced tomatoes
  • 10 fl oz (284 mL) can of sliced or chopped mushrooms
  • 2 large onions, chopped
  • ¾ cup chopped carrots
  • 2 cloves garlic, chopped

Meat:

Roll the beef cubes in the flour. Heat the olive oil in a heavy pot or covered skillet and brown the meat, turning to color it on all sides. Lower the heat, add the garlic, and cook for one minute, stirring so that it doesn't burn. Add one cup water and the chili powder, stirring to blend.

  • 2 pounds (900 g) beef chuck, in 1 inch cubes
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ tablespoon chili powder

Add the meat to the pot.

Serve with spinach salad and cheese!

Garnish with chopped grass onions or chives.

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