Recipe by ELAINA1979
"A ton of chili that is easy to make."
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1 medium head
garlic, peeled and chopped
dry black beans
dry kidney beans
dry pinto beans
2 (28 ounce) cans
diced tomatoes, drained
1 (8 ounce) can
chili powder, or to taste
hot pepper sauce, or to taste
salt and pepper to taste
This is a great basic chili recipe. The reason I only gave 3 stars is because you MUST presoak the dried beans before cooking or the will not fully cook. Especially Red Kidney beans. Be careful here because dry red kidney beans contain a toxin that can cause severe gastric distress if not fully cooked!! Pre-soak you beans overnight and this recipe is fantastic!!
Tasty,but the beans stayed crunchy for MUCH longer than the 2 to 3 hours suggested cooking time. Maybe presoaking them or blanching them first would have helped.
A bit too tomato-ey...I added waaay more chili powder and pepper sauce than the recipe called for and it still tasted a little like spaghetti sauce. I'll try adding some bell peppers and other spices next time. Maybe a little less tomato paste.
Awesome recipe, but two changes are needed. 1 dry beans need to be presoaked, and 2 all tomato products cannot be added until beans are completely soft. (It is a science thing -- if you add the tomatoes the beans never soften. I believe it is the acid, not sure I am remembering the why.) So this makes for 2nd step. After beans are completely soft, add all tomato products. Continue to simmer for about another hour to develop flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Chili III
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 136
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