The Black Bean Chili

We love chili with beans in our home. We use it on hot dogs, as a meal in itself, or added to pasta for a delicious and hearty one pot meal. This recipe is using 2 pounds of dried beans, giving you more beans than meat, which actually s-t-r-e-t-c-h out your meal. If you have been following my blogs, you know by now that I love to cook meals that take longer to make in big batches so that I can either have enough on had for a gathering, to give away to family, firends, and neighbors, or to freeze in small amounts for later use. This reicpe will yield approximately one gallon (4 quarts) of chili, giving you (16) one cup servings of a lovely, hearty meal. It sounds like a lot, but once you sit down and eat some for dinner, then freeze some in either (1) one cup portions, pint size (2 cup portions), or quart size (4 cup portions), you will get rid of the pot of chili pretty quickly, and you don’t have to worry about cooking for a few times. Here we go……

Step 1- soak your beans 

Please visit my blog titled “The How To Soak Your Beans Blog”

Step 2- brown your meat

2 lb lean ground meat

pepper, onion powder and garlic powder

Saute’ meat with seasoning on medium high, till brown.

Step 3- make the chili

11 cups water

2 lb of sorted, rinsed, and soaked beans

(4) 6 oz cans tomato paste (try to find low sodium or no sodium tomato paste)

1/2 teaspoon pepper

3 teaspoons paprika

4 teaspoons garlic powder

4 teaspoons onion powder

4 tablespoons chili powder

4 tablespoons ground cumin

1 tablespoon sugar

3 teaspoons salt (add AFTER you have finished cooking)

Add all above ingredients, except salt, to browned meat, cover, and cook for at least 1 1/2 to 2 hours on medium- low, or until beans are tender, stirring during cooking. Add your salt and mix well. That’s it! Enjoy!

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