Jason’s 15 Bean Chili
What you need
1 Large Onion
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
1.5 lb Lean Ground Beef or Ground Sirloin
4 fresh medium tomatoes on the vine
1 tbsp ground chili powder
2 tsp ground cumin
1 bag Hurst’s 15 bean
1 Crock Pot
What you do
Soak dried beans in cold water overnight. Use plenty of water.
Massage the beans. Pick out any bits of gravel or anything that doesn’t look like a bean. Rinse beans. Drain beans. Dump in crock pot.
Chop peppers and onion. It goes without saying but please remove pulp, seed, and stem peppers. Sauté with vegetable or olive oil. Add to crock pot.
Brown the ground beef. When browned, add 1/2 cup water, chili powder and cumin. Mix it up and let it boil a minute while stirring. Add ground beef to crock pot.
Quarter the tomatoes and toss in pot, including any seeds or juice from the cutting board.
Turn crock pot on high. Stir every 15 minutes or so. Keep the lid on. Let it run on high for a few hours. Turn to low. For best results, let it run on low for 5-6 hours. Stir periodically.
How to eat it
Serve with cornbread.
This will not be too hot or too mild for most people. You can always add heat if you want.
If it doesn’t all fit in your crockpot, buy a bigger one.
Thin by adding tomatoes to the recipe. Do not add water.
Don’t drain any fat while browning the beef, unless you bought cheap ground beef and the pan is full of grease. Then you may want to drain the fat.
When everything is first put in the pot, it will have a low liquid content, while cooking, the ingredients will liquify a bit. Don’t panic.