2 c dried Kidney Beans 3 cans of beans
28 oz Tomato sauce
16 oz diced Tomatoes
1 small Yellow Onion, diced
1/2 pound ground beef/turkey cooked and drained.
1 Tbs Chili Powder
4 oz / 1 c frozen Bell Peppers
Lets talk about chili powder for a moment. The measurement I use is because I know the chili powder. All brands are different and will have varying degrees of heat and ingredients. Common herbs and spices include cumin, garlic, oregano, paprika and cayenne pepper. Other ingredients could be coriander seeds, black pepper, ginger, celery seeds, basil and even salt. If you are trying a new brand of chili powder it is always wise to err on the side of caution. Taste a little bit before you add it to the pot. Then, only add half of the amount called for and see how it tastes once it has had time to blend into the sauce.
Beans are the other important factor in a good bowl of chili. The cook can choose convenience with beans that have been canned. Or they can choose dried beans which are cheaper, but require more effort to make soft. Canned beans will contain salt, but they also are available with some flavors already added. Dried beans need to be soaked and salt must be avoided as it can prevent the beans from becoming as soft as the cook might prefer. You cannot use old beans as they will never become soft.
Before cooking with dried beans, you must always look through them to ensure there are no pebbles in the bag. To soak beans, place them in a pot of water and bring it to a boil. Let it boil for ten minutes then remove from the heat and let it set overnight.
In the morning, drain and rinse the beans before placing into the slow cooker. Pour on the tomato sauce, onions, diced tomatoes 9with the juice) and the cooked ground beef. I will usually prepare the meat the night before as I set the beans to soak so that in the morning all the prep is done. If you are sure your chili seasoning has no salt, add it now and cover. Cook on high 6 hours, or low 10 hours.
An hour before serving, chop the peppers into 1/2 inch lengths and add to the pot. You can certainly used fresh peppers but I use frozen because I need very little and they are easier to toss in this kind of dish. With peppers being $1 apiece (or more) in the store, frozen peppers are often much more economical.
Try the chili with leftover polenta instead of cornbread.
You can freeze leftovers! It must be completely cooled before placing in a bag or container. I use it within a month, but if it is well sealed and air has been removed it can keep longer.