Chili

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Prep time: 24 h or 8-12 + 2h

1

skillet, 1 slow cooker, 1 pot for beans.

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750 ml {431 g} 3 cup

Dried beans (pinto/black etc..) , soaked in salted water see below.

{34 g} 2

each mulato, ancho, & hatch peppers stemmed and deseeded (keep seeds)

{375 g} 4 - 5

chipotle peppers stemmed, deseeded

{114 g} 3

med onions, 1 cm dice

{12 g} 4

cloves garlic

1.5 L 6 cup {1458 g}

canned tomatoes (diced)

2 tsp {12 g}

salt

450 g 1 lb

ground beef

15 ml {7.0 g} 1 TBL

cinnamon

15 ml {5.5 g} 1 TBL

cocoa

60 ml {26 g} 1/4 cup

cumin

60 ml {18 g} 1/4 cup

oregano

30 ml {8.7 g} 2 TBL

thyme

100 ml {63 g}

small can tomato paste

750 ml 3 cup

pasata (or another can of tomatoes +300ml water/rehydrating liquid)

1 TBL {0.0 g}

liquid smoke <EOI>

Rehydrate beans overnight or boiled then let sit for 1 hour covered in brine 2 Tbl/L .

Rehydrate peppers in boiling water, 1 hour, strain, then blend. Reserve soaking liquid.

Brown beef, salt and pepper to taste, add to slow cooker, reserve fat Lightly brown onions in remaining fat, adding oil if necessary, salt and pepper to taste.

After onions starting to brown, add garlic cook for 1 minute.

Add all ingredients to slow cooker, mix and add reserved pepper water + water to make 7 quarts.

Cook for 8-12 hours h or until beans are quite soft. Season if necessary.

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