Sunday, January 07, 2007

slow-cooking sunday

Welcome to Slow-cooking sunday...the weekly blog about my best meal of the week.

Since it is winter I am all about soups. Not only that, but Jim likes to think that I am kind of a genius at soups/chilis :) (The miracle of the crock-pot)

This Chili is SOOO GOOD. I made a double batch of it becase we were having friends over, and it ended up being enough to fill 2 crock-pots...thinking I would have a lot to freeze for another night I wasn't too worried, but I had nothing to fear at all. By the end of the night the entire batch had been eaten.

Ingredients:

1 pound dried red kidney beans
2 quarts water (to soak the beans in before hand)
1 large red onion, finely chopped
2 cloves garlic, minced and pressed
2 jars (7 oz each) roasted red peppers or pimentos, drained and chopped
1 teaspoon ground allspice
2 teaspoons each ground coriander and ground cumin
1 1/2 teaspoons dry oregano
1/4 teaspoon baking soda
1/3 cup dried New Mexico or California chiles
1 1/2 pounds extra lean ground beef
2 cans (14 1/2 oz each) beef broth
1 can diced tomatoes
salt

Rinse and sort through the beans. In a deep pan, bring water to a boil oer high heat. Add beans. Let water return to a boil, uncovered for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding cooking water.

While beans are standing, in a 4 quart slow cooker, combine onion, garlic, red peppers, allspice, cumin, coriander, oregano, baking soda and chiles. Crumble in beef; mix to coat with seasonings. Stir in beans; pour in broth. Cover; cook at low setting until beans are very tender to bite (8 1/2 to 10 hours)

Increase cooker setting and stir in tomatoes. cover and cook until chili is hot (about 30 minutes) skim and discard fat from chili, if necessary. Season to taste with salt.

Makes 6-8 servings. (unless, of course, you double it)

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