Simple Soaked-Bean Chili ~ A Recipe

This is a recipe my mom made up after enjoying some chili at a restaurant that she wanted to emulate.  We've been happily eating it up for decades now.  I only tweaked it a little to enhance it's nutrition content, but it still tastes as delicious as my mama's, if I do say so myself.  Pair it with some homemade cornbread slathered with raw butter an honey and you've got yourself the most comforting meal ever on a chilly evening in.

*A note on cooking dry red or kidney beans.*  Red beans carry a toxin that cooks out, so only eat red beans that are not undercooked.

Simple Soaked-bean Chili

1 1/2 dried kidney beans (or a mixture of kidney, pinto, and/or black beans)

2 Tablespoons lemon juice or whey

1 pound ground meat (turkey, beef, bison, venison... your choice)

1 green bell pepper, minced

1 onion, minced
2 cups water

2 Tablespoons chili powder

4 cups tomato sauce (or four 15-ounce cans. 1 can diced tomatoes can be substituted for one can sauce.)

3 cloves garlic, seeded and minced

Optional Garnishes

Grated cheese (cheddar or jack are our favorites)

Creme Fraiche or sour cream

Fresh cilantro

Crumbled tortilla chips

1. 12-24 hours before making the chili, place the beans in a large bowl.  Cover with water and add lemon juice or whey.  Stir, cover with a towel, and let soak for 12-24 hours.  Drain and rinse.
2. Brown ground meat with onions and pepper in a Dutch oven.  Stir in remaining ingredients.  Cover and simmer for 4-6 hours.  You can also cook this in a crock pot for 6-8 hours on the low setting.

Enjoy!

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