Wednesday, February 10, 2010
A while ago when I became really dedicated to food storage I decided I would only store food that I will eat and rotate. At that time I decided that I wouldn't purchase prepared chili anymore. I needed to learn how to make it. I tried, but my beans were old and I cooked and cooked them - but they never became nice like chili is suppose to be. These beans were not stored correctly and were old. I ended up throwing them out and getting new beans. What a difference that has made. I am really glad I tried it before a disaster and replaced them with new. Now that I am rotating my food storage, I hope to never have old "food" again - with no more waste.
The night before I make chili I rinse the beans and soak them in water over night. Just beans and water only.
3 cups of beans and water to cover them and I put the lid on the pan. Soak overnight.
In the morning I rinse and drain the beans and put them in a crock pot with 8 cups of new water and 1 teaspoons of salt.
Then I cook them all day until I get home from work on a low setting. When I get home I start the meat and sauce portion of the chili.
1 pounds ground beef
1 onions, chopped
2 cloves garlic, minced
2 Tablespoons chili powder
1 teaspoons salt
1 teaspoons dried oregano
4 (14.5 oz) cans stewed tomatoes (I use 2 quart bottles I canned)
1 can tomato sauce
(Picture above is for double batch) Cook ground beef/hamburger with onions and garlic.
Then add the remaining ingredients, chili powder, salt, oregano to the meat mixture and let cook for a while before adding the tomatoes and tomato sauce to the ground beef. Break up tomatoes while stirring (I add to my blender and just break them up with a quick pulse and then add to the meat.) Heat to boiling, reduce heat to simmer and cover. Cook, stirring occasionally, for 1 hour.
Add in beans. I use a slotted spoon and take the beans out from the crock pot and add them to the meat sauce. I don't add the juice I cooked the beans in - I just add the beans. You can add the water if you want, but I like chili not too runny and thicker.
Simmer, uncovered for 20 minutes; stir occasionally.
It's a huge batch of chili and oh so yummy.
I put the remaining chili in quart size freezer bags and freeze. It's nice to be able to have homemade chili any time we want it. It's also nice to know I can make it and it's good.