Sometimes I wonder what happened to my children. how could I have given birth to people who don’t like a hot chili? I have learned to adapt, otherwise the leftovers were more than I could eat. The following recipe has a smokey flavor but not hot. Chili is such an easy dish and really nice for this time of year. You can eat it with cornbread or even with polenta at the bottom of the bowl. Leftovers are great on chili dogs or a potato buffet.
2 c Dried Kidney Beans
3 c Cooked Ground Beef
2 c Tomato Sauce
2 cans Diced Tomatoes
2 c Water
1 c Chopped Onion
2 tsp Garlic
2 tsp Oregano
2 tsp Cumin
1 1/2 tsp Perfect Pinch Roasted Garlic and Bell Pepper spice
1/2 tsp Salt
Sort through the dried beans to look for pebbles. I have found a stone more than once so it is a very important step every time you use dried beans.
I think there is no reason to take advantage of flavors that have already been built up in your diced tomatoes. The 2 that I like to use are fire roasted tomatoes or a garlic and oregano variety.
This is what to look for in the spice aisle. If you cannot find it you may use 1/2 of a bell pepper finely diced.
Place all ingredients except the salt in the slow cooker and cook on low for 8 hours.
Adding salt now could prevent the beans from becoming sauce. Place the temperature on high and cook for 8 hours.
Add the salt about 30 minutes before you serve with cheese or sour cream.