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Old 07-25-2007, 10:03 AM   #1
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Homemade Chili w/ Beans

So easy and so good.

The dry beans should be soaked before cooking. After the little sprout forms, enzymes release more vitamins in the beans and they don't produce as much gas. You can soak them up to 2-3 days, just change the water every 12 hours. Overnight is sufficent though. Don't forget to sort them - I usually find at least one rock in each little bag.

1 # dry beans - pinto or anasazi (much less gas producing)
sorted, rinsed, soaked at least overnight, then rinsed
1 large onion, diced
1 # ground beef
1 can tomatoes - chop and reserve liquid
2 Tablespoons chili powder
1 tablespoon salt

Brown the ground beef and add in the onion to cook for a couple minutes.

Pour all the ingredients in a large pot and add water up to 1 inch from the rim. Bring to a boil, then turn down the heat and simmer for 1 1/2 - 2 1/2 hours depending on the beans. Test them to make sure they're done, then cook a little longer.

Or pour it all in a crock pot after browning the beef and sauteeing the onion and cook on high for 4 - 6 hours or low for 10 - 12.

You can add other ingredients as you'd like - jalapenos, garlic....the list goes on and on. And the size of the can of tomatoes can be any size you like. I cook a beanless version every so often with 2 # beef and a gallon size can of tomatoes, with chilies too.
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