Homemade Chili
 
Prep time
Cook time
Total time
 
This hardy thick, protein packed meal is great for anyone after a long day of cool weather. It reminds me of the warm wood stove on a winters day. Heats you through and makes you feel comforted.
Author:
Recipe type: Dinner
Serves: 6 to 8
Ingredients:
  • ½ bag of Dry Kidney Beans/1 Tablespoon Habanero salt for heat, or just regular for no heat.
  • 2 Tablespoons Butter
  • ½ chopped onion
  • 2 large cloves garlic minced
  • 1 yellow bell pepper chopped
  • 3 beef bullion cubes, or beef broth
  • 1Tablespoon chili powder
  • 1 tsp. ground cumin
  • 4 to 6 cups pureed Roasted Tomatoes or Canned Tomato Sauce
  • 1 habanero
  • 2 jalapeno
  • Any meat you may want in your chili. About a pound
Directions:
  1. Start by soaking your beans covered by about 2 inches of water over night. Do not add salt until after these beans have been soaked, and cooked until tender. If you add the salt before hand, they will get really tough and chewy.
  2. I browned my ground beef separate, so I could have some chili without meat if I wanted to. Then I add the meat at the end for those who want meat.
  3. Saute: butter, onion, garlic, bell pepper till tender
  4. stir in the seasonings and let them cook a minute before adding the tomatoes or sauce.
  5. If you know you are going to want the whole pot HOT then add the habanero and jalapeno peppers when you are sauteing the other veggies. Or add at the end with the meat for those that want heat to their chili.
Recipe by A Mom's Take at https://www.amomstake.com/homemade-chili/