CHILI FOR 15 RECIPES

Steps:

• Rinse beans and remove any debris.
• Brown beef over medium heat until no pink remains. Drain any fat.
• In a 6QT slow cooker, combine beans, beef, onion, peppers, and broth.
• Stir in Hurst's ham flavor packet and ½ of the chili seasoning mix.
• Cover and cook on high for 5-6 hours or until beans are tender.
• Add in diced tomatoes, tomato paste and remainder of chili seasoning mix.
• Cook for additional 30 minutes.

Steps:

• Rinse and sort through the dry beans. Check for any pebbles or unwanted debris and discard. Place the beans in a large bowl and cover with 2-3” of water. Soak overnight or for at least 8 hours. Use a colander or sieve and strain the excess water from the beans. They should have become plump and slightly soft to the touch.
• Pour the soaked beans into a large soup pot with 10 cups of water and bring to a rolling boil. Reduce the heat and simmer for about 2 hours.
• While waiting for the beans to cook, prepare the vegetables. Dice the onion and peppers into bite size pieces (about 1/4”). Also remove the skin from the garlic by smashing the cloves individually.
• In a large pan over med-high heat, saute the mixture in olive oil until the onions become translucent and the peppers begin to soften. Remove from the heat and set aside until beans have finished cooking.
• After 2 hours, the beans should be almost completely tender. Add: Tomato (drained), corn (drained), 1/2 the can of chipotle peppers (roughly chopped with sauce), 3-4 cloves garlic (smashed), the onion/ pepper mixture, and Hurst’s Chili seasoning packet. Stir to combine and let simmer uncovered for another 15-20 minutes.
• Stir in tablespoons of tomato paste to simmering chili until desired thickness is reached. A few minutes before serving, add the zest from 1 lime.
• Serve with a little warm cornbread and a dollop of sour cream… ENJOY!