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Chili

You will love this tasty dish on cool nights and it is even better when you have it the second night!
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Prep Time 1 day 1 hour 30 minutes
Cook Time 4 hours
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.