Friday, September 18, 2009

Five Bean Chili

For most of you, it's the time of year to start making chili... I really like my own chili, so I make it all the time. I would hate to wait for Fall every year!

Since I've been making it year round and freezing it, I have a collection of pictures to show you a few ways to serve it.

Standard serving style with cheese on top.

On pasta, with onions and cheese.

In a tortilla bowl with cheese quesadillas. I have a special pan to bake the flour tortillas like this, but you could use a small oven-proof bowl or casserole dish. I bake them at 400 degrees for about 10 minutes.

That's a cornmeal waffle with the chili served on top. An idea I got from a Paula Deen show.

I've made myself hungry!

1 1/2 pounds ground beef
1 large yellow onion, diced
1 green bell pepper, diced
3 teaspoons liquid smoke

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black eyed peas, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can chili beans (pintos)
1 (4 ounce) can chopped green chiles
2 (24 ounce) cans diced tomatoes (don’t drain)

4 cloves garlic, chopped
2 tablespoons cocoa powder
1/4 cup sugar
1 1/2 tablespoons chili powder
1/2 tablespoon cayenne pepper OR chipotle chile powder
1/2 tablespoon cumin
3 tablespoons hot sauce (use your favorite)
3 tablespoons Worcestershire sauce
1/2 cup red wine (optional)

Combine ground beef, onion, bell pepper and liquid smoke in a large skillet. Cook until ground beef is browned; drain. Move beef mixture to a very large pot. Add all other ingredients. Bring to a boil, then cover and simmer on medium heat for 45 minutes to an hour.

Yield: about 8 servings

I know, that looks like a lot of ingredients, but there's a bunch of canned things and a lot that you might already have in the pantry.
Look! A bonus recipe!

1 3/4 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil
2 eggs

Preheat waffle iron according to manufacturer’s directions.

In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil and eggs; stirring until smooth. Pour batter onto hot waffle iron and cook in batches.

Use right away or let cool, then freeze for later use. They can be thawed and heated in a toaster if your waffle shape will fit.

Serve with chili and cheese on top.

Yield: 6 to 8 waffles depending on your waffle iron

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