Chili

Chili came about when my husband and I realized we both considering  without having a conversation with each other. I looked up a recipes, finally deciding on one I liked. Since I agreed to make it a joint meal I set it to the side. It took a few days to get everything together, since I only had ground chuck, tomato paste and red beans. 

As a one pot meal, I made the chili in my Crock-Pot Express using the Bean/Chili and Brown/Sauté settings to cook. I usually cook from the heart. Measuring usually isn't something I do for everything I cook come unless it's a seasoning that I do not cook with often. 

This chili can definitely be cooked on the stove, with longer cooking times.

What I Used

• Dry red beans
• Ground chuck
• Olive oil
• Yellow onion
• Green bell pepper
• Black pepper
• Garlic
• Salt
• Cumin
• Chili Powder
• Dry herb mill (basil, rosemary, etc. but an Italian blend would work)
• Tomatoes, canned crushed  & beefsteak

The Prep

Prep dry red beans according to packaging (hot water or cold water method), then set aside in a container with a lid adding enough water to cover beans. 

Chop onions and green pepper *You can add other desired veggies like carrots & celery*. 

Chop beefsteak tomato in to chunks

Cooking

*If desired, pour water off beans* Add 2 Cups of water and beans to pressure cooker with  Bean/Chili setting on 45 mins. Check tenderness of beans, cook longer if necessary. Set aside when beans are complete. 

Rinse/wipe inner pot & return to stand. Using the Brown/Sauté setting, brown the beef add oil to pot to sauté onion & pepper, seasoning with salt & pepper cooking half way through.

Add tomatoes to pot along with all seasonings to taste. 

Stir in red beans, set Crock-Pot to Beans/Chill with timer 45-60 mins, close valve.

To make a complete meal, add your favorite cornbread.

Happy Cooking!

Lady AB