It’s snowing. I am cold – even with the thermostat up, so I made a vat of chili. Yes, a vat. The reason I cook gallons of soup/chili/spaghetti sauce at a time is because we go through it so fast that it actually is less work to spend all of a Sunday afternoon concocting the mess and freezing it in containers to use later, than to make the recipe 8 times. Less waste of my time, less continuous cleanup, more instant dinners in the weeks ahead. It’s all good.
Chili for chilly weather .Ha.
- 1 large can crushed tomatoes
- 1 large can diced tomatoes
- 1 -16 oz can garbanzo beans -blenderized into paste
- 1 can pinto beans
- 2 cans dark red kidney beans
- 3 C cooked lentils
- 1 lb. ground pork – browned
- 1 onion – cooked in with the pork
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp cumin
- Chili powder – to taste – I used about 1/2 the container this time until it tasted right… I must have bought the wrong kind at the store.
- water as needed to make it the consistancy that you prefer.
Blenderize the garbanzo beans into a paste and put it into the vat. (This helps to thicken the chili, as well as hide the fact that I am making them eat — cue the dramatic music here — garbanzo beans…oh, the horror.) Drain the cans of beans. Dump them all into the soup kettle. Add the tomatoes too.
Brown the meat and onions. Add that to the kettle. Add spices. Cover and let simmer for at least two hours. Stir the chili every 20 minutes or so to keep it from sticking. This version simmered for about 5 hours. It’s perfect.
Other things that I have been able to blenderize and add to the chili in the past: Green beans, broccoli, carrots, butternutsquash…. just think of all the veggies that they won’t even know they are enjoying… LOL.
Serve with grated cheese and frito scoops. mmmmmmmm