This is not a fancy or "Foodie" chili. It is simply the basic chili that our family requested on cool and cozy Autumn and Winter evenings. It is a very frugal soup to make, especially since I buy dried beans in bulk and meat from the markdown sections of the meat department.
Here is what you will need:
8 oz. dried beans - pinto, kidney, black beans, whatever
16 oz. ground beef or turkey (optional)
1 onion, chopped
5 or more cloves garlic, chopped
1 C chopped carrots
1 C chopped celery
Red chili powder
Ground cayenne pepper
24 oz. tomato sauce
28 oz Rotel diced tomatoes and green chilies
6 oz can roasted chilies
The night before you want to serve your chili, you need to start preparing your beans.
Rinse and sort the dried beans, removing and rocks or junk.
Put your beans in a stock pot and cover them with water to soak all night.
The next morning, change the water and set on the stove. DO not salt your water or your beans will be tough. Bring the beans to a boil and cook them until a bean can be squished between your tongue and the roof of your mouth.
In a large skillet, brown your ground meat and add your chopped onions, garlic, carrots and celery. Dump in your seasonings. Your veggies will cook in the meat fat and you should not have to add any more fat. Depending on the grade of meat you use, you may need to drain off some of the fat.
Once your meat and veggies are cooked, dump them into the pot of beans. Dump in the cans of tomatoes and chilies. Let them all cook together on low for several hours. You can always add more seasoning to taste.
I serve with grated cheese, plain nonfat yogurt or sour cream, chopped onions, cilantro and corn tortillas.