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BOOTSIE'S CHILI

GF, DF
The meat-n-bean chili of my childhood--with a few twists! Use dried beans to really control the salt level and switch up the protein for a leaner turkey (you can't even tell the difference)

Serves 8-10


1c dried black beans

1c dried pinto beans

1c dried kidney beans

3 dried chile de arbol

1-1/2lb ground beef or turkey

1 large yellow onion, chopped

2 can chilli beans

2 cans stewed chopped tomatoes

1tbsp chili powder

1tsp cumin

1/2tsp cayenne powder

1/2tsp garlic powder

1/2tsp onion powder

1/2tsp red pepper flakes

To serve:

chopped onion, chopped jalapeno, shredded cheddar cheese, tortilla chips


The night before, place dried pinto, black and kidney beans along with chile de arbol in a regular-sized crockpot. Fill with water until three inches above beans and cook covered on low 6-8 hours until the beans are tender but still holding their shape. Drain (do not rinse, the starch thickens the chili) and set aside.


In a large pot, brown meat with onions over medium heat until completely cooked. Season with salt n pepper. Combine in remaining ingredients, including all of the beans, stirring well. Simmer, covered on low at least 2 hours, sitrring occasionally (best made the day before), add some water to keep from getting dry. To serve, spoon chili into bowls and top with goodies. 


Freezability:

Freeze in individual portions in sealed Tupperware for up to 1 month. Defrost overnight and heat in the microwave.