Recipe Description:
This is a recipe my mom made up after enjoying some chili at a restaurant that she wanted to emulate. We've been happily eating it up for decades now. I only tweaked it a little to enhance it's nutrition content, but it still tastes as delicious as my mama's, if I do say so myself. Pair it with some homemade cornbread slathered with raw butter an honey and you've got yourself the most comforting meal ever on a chilly evening in.
*A note on cooking dry red or kidney beans.* Red beans carry a toxin that cooks out, so only eat red beans that are not undercooked.
Recipe
Instructions:
12-24 hours before making the chili, place the beans in a large bowl. Cover with water and add lemon juice or whey. Stir, cover with a towel, and let soak for 12-24 hours. Drain and rinse.
Brown ground meat with onions and pepper in a Dutch oven. Stir in remaining ingredients. Cover and simmer for 4-6 hours. You can also cook this in a crock pot for 6-8 hours on the low setting.
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