EASY CHILI

EASY CHILI

(QUICK TIPS IN RED)

3 cloves garlic

2 medium onion

1 large green pepper

2 jalapeños

Chop all vegetables into medium sized pieces. Sauté with oil in a large skillet (or soup pot).

2 lbs ground beef

Salt, Pepper, Garlic, Cumin, Chili Powder to taste

Add beef to skillet. Brown, season, and drain.

2 cups dry pinto/pink beans (2 cans undrained)

1 cup dry kidney/red beans (1 can undrained)

Several hours ahead of time put all dried beans into crock pot with 6 cups water and a heaping spoonful of Crisco. Cook in the Crockpot on high for several hours (they are done when you blow on a spoonful of beans and can see the skins peal back on their own).

When the beans are done add contents of skillet to the Crockpot. Also add:

1 can diced tomatoes – undrained

15 oz jar medium salsa

Stir. Continue to cook on high until dinner time. This is a good all day leave it to simmer kind of meal.

For a quicker 30 minute meal add canned beans, canned tomatoes, and salsa to soup pot containing meat mixture. Stir. Heat on stove top until bubbling and serve.

Serve with cheddar cheese. Great with tortilla chips.

Even better as leftovers.