Friday, September 5, 2008

chili recipe

ten cups of beans, washed---about 5 quarts of water to cook in

bring to boil, simmer til tender, I used a canner to cook in, then drained off most of the liquid---left just enough to cover the beans

two onions, cut up fine, and browned in a little olive oil

ten tomatoes---I got these five for a dollar, they were cracked---peeled and cut up

five pounds of hamburger, browned and drained--this is a lot of meat, but it was on the edge of freezerburning, so I just used it up

1 tablespoon cumin

2 tablespoons mild chili (we buy ours in Hatch on the way to Tucson every year)

2 tablespoons garlic powder

3 tablespoons Penzey's adobo--this doesn't have salt in it

3 tablespoons Penzey's southwest seasoning

Since there isn't any salt in the cooking, I add some commercial adobo at the end, just to taste

simmer all together, being careful not to let it burn

It was good, a bit bland, but the youngest member of the household does not like spicy food, so we can add to it in the bowl.

Since it was was fishing night, I had to put it in the fridge--we'll can it today and I'll post how many jars we got.

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