Chili-Doubled

Chili recipe is below the post

We are kind of new to recipes but we’ve had our podcast for a while. Make sure to give us a listen anywhere you listen to podcasts.

Over the next few days, we are going to be releasing a few recipes. These will seem like they have a lot of servings for the average family size. The reason for this is we plan to help you make busy nights at your house a little easier. Stick with me here. Wouldn’t it be nice to have a meal all ready made for busy night at your house? We use a system of cooking twice as much on nights we’re home and then eating that meal again on a busy night later in the week.

Today, we made chili. This dish is so nice for those cold evenings. It is so warm and smells amazing cooking. This version may be a little different than you may have seen in the past because it calls for dried beans. We are big believers in using dried beans because it is such a money saver. And dried beans give dishes any layer of delicious flavor. If you haven’t used them before give them a try and let us know what you think.

If you’re looking for a yummy side for your chili check out THIS recipe for buttermilk corn bread. It is delicious!

Tools you might need

To make bigger meals, you might need a few larger capacity items to hold the amounts. We are including some handy links

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5 quart pot https://amzn.to/48HPyVA

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Large baking dish https://amzn.to/3t2Or2c

12 quart pot https://amzn.to/3PxPlLK

7 quart saute pan https://amzn.to/3F1mjPD

Half gallon mason jars https://amzn.to/3PH3bvA

Gallon mason jars https://amzn.to/46rvODx

Just like yesterday’s recipe, we believe making larger meals to eat again later in the week is a huge money saver. Today we we are sharing another of our money saving blasts from the past. I hope you enjoy it. Listen to Saving Money part 2 HERE

Chili

You will love this tasty dish on cool nights and it is even better when you have it the second night!

Print Recipe Pin Recipe

Prep Time 1 day d 1 hour hr 30 minutes mins

Cook Time 4 hours hrs

Course Main Course

Ingredients

  

• 2 Pounds hamburger
• 2 medium red or yellow onion
• 4 cloves of garlic chopped (at least)
• 2 14 oz cans tomatoes of your choice
• 3 cups pre-soaked dried red beans/black see notes beans or a combo
• 4 cups broth
• 2 Bell peppers
• 1 T cumin adjust after tasting
• 1 T smoked paprika adjust after tasting
• 1 T Chipotle powder adjust after tasting
• 1 t Cinnamon
• 1 T Salt adjust after tasting
• 1 Ripe avocado for serving
• 1 Bag of Mexican cheese for serving

Instructions

 

• Sort and rinse your beans. Make sure there aren’t any small rocks in the mix. It happens.
• Combine beans and the broth in a large stock pot.
• The bean cooking process will take at least 2 hours, add water if the beans are no longer swimming in liquid.
• Once the beans are starting to get tender.
• In another pan brown the hamburger and add that to the mix.
• Add in the tomatoes, and seasoning.
• Saute the onion, and bell peppers. Don’t cook them all the way. Add them to the stock along with the garlic.
• Continue cooking until the beans are as done as you like.
• To serve:
• Add cut up avocado, cheese, sour cream, and hot sauce.
• Or whatever combination your family prefers.
• Enjoy!

Notes

Some notes:

 

You don’t have to use dried beans. If you use canned beans then you only need one cup of broth. Use at least 5 cans of beans, more preferably 6. Then follow all the directions except the cooking  the beans for two hours. Canned beans are already cooked and don’t require much more cooking.

 

Advantages of using dried beans are, it gives your flavors more time to develop and it makes a thicker kind of chili. It is cheaper, each can of beans costs over a dollar, an equivalent amount of dried beans will cost you less than .25. Don’t forget they expand as they cook. You can avoid squishy beans, if that isn’t your thing, dried beans give you more control of how done they get.

 

There is a faster way to do this in your instapot if you have a 10 quart. Follow the directions the same way, but start the beans in your instapot. Cook on high pressure for 30 minutes and the beans should be just about done. In a 10 quart you can finish the chili in your instapot. If you have a smaller instapot just cook the beans in it then transfer them to your large stock pot.

 

Presoaked beans are when you soak the dried beans for 24 hours before you try to use them. This speeds up the cooking process.