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faultlessrecipes2014-02-21 09:00 pm
synecdochic) wrote in faultlessrecipes2014-02-21 09:00 pm
Entry tags:
13-bean chili
* 1 1/4 c. Bob's 13-Bean Soup Mix
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices
The night before: Rinse beans, cover with about a quart of water, and let soak overnight.
~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.
Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.
Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.
Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)
Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)
Serve with bread.
* 1lb ground beef
* 1 medium onion
* 1 head garlic
* 1 24 oz jar Classico Fire-Roasted Garlic & Tomato or Tomato & Basil pasta sauce
* Misc. spices
The night before: Rinse beans, cover with about a quart of water, and let soak overnight.
~4 hours before dinner: Drain and rinse beans. Add rinsed beans to a pot; cover with water, bring to boil, cover, and simmer for around 3 hours. Drain and set aside.
Finely chop the onion and the garlic. In a large (6 quart or larger) saucepan, thoroughly brown the ground beef; drain the excess fat and return to heat. Add around 1Tbsp of a cooking oil (again, I use grapeseed; olive or vegetable will also work), and add the onion and garlic. Stir constantly until the garlic is just beginning to brown.
Add the jar of pasta sauce and the cooked bean mixture. Stir thoroughly.
Spice mixture for this one is usually: 2Tbsp each chili powder, cumin, and nutmeg (I know it sounds crazy, but trust me on the nutmeg), 1/2Tbsp each sugar, salt, and pepper, and (stop looking at me like that, I swear it works) around 1/2tsp of cinnamon. (If you are a wuss about heat -- although I swear I am too; this is flavor spice, not hot-for-the-sake-of-proving-your-macho -- reduce the chili powder to 1Tbsp, but leave the cumin and nutmeg at 2Tbsp.)
Bring to a boil, cover, reduce heat to simmer, and allow to simmer for around an hour, stirring frequently. Check when there's 20 minutes left on the timer to see if it needs more salt. (Sometimes it does; it depends on the flavor of the beef and the particular heat of the chili powder you've got.)
Serve with bread.