Saturday, December 6, 2014

Chili:: December 6

4 cups dried beans
3 TBS beef bullion
2 TBS oil

Preparing and cooking the dried beans:

4 cups dried beans, cleaned (rocks and debris removed) and rinsed.

Put in a big pot or pressure cooker. Bring to a boil, take off heat, and let sit for at least 2 hours, more is preferable.
Drain and rinse beans, and rinse out the pot/pressure cooker.
Put the beans back in the pot/pressure cooker - add 8 tsp of beef bullion and 2 TBS of oil.
Using a pressure cooker:
Fill a pressure cooker with water to the line. Put on the lid and rocker. Bring to a boil on high, and when the it starts rocking, turn the heat down to med high and let rock for 25 minutes. Remove from heat and let it release from pressure on its own.

If using a large pot:
Cover the beans with water and add water about 2 inches below the top of the pot. Bring to a boil and let gently boil for about 45 minutes or until the beans are tender.

Meat mixture:

In a skillet brown:
1 lb hamburger
1 med. onion if desired

Drain grease and add:
2 can diced tomatoes (in juices) (or 1 can diced tomatoes + 1 oz can tomato sauce)
1 1/2 tsp dried oregano leaves
1 1/2 tsp ground cumin
1 1/2 tsp cocoa
1 1/2 tsp salt
4 1/2 tsp chili powder

In the big pot:
Pour off liquid from beans to make liquid level with the cooked beans. Add meat mixture & stir together. Cook over low heat for about 20 minutes.


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