As with most of my recipes, just leave out the meat to make it vegetarian, and substitute vegetarian cheese for the topping!
1 small bag of dried black beans ( or two cans )
1 small bag of light or dark red kidney beans ( or two cans )
1 28 oz can of diced tomatoes
1 28 oz can of crushed tomatoes
1 can of tomato paste
1 pound meat of your choice *optional* ( I used ground venison )
1/2 pound of fat roped sausage *optional*
1 medium diced onion
I am going to give the amount of spices I used, but please adjust to your own taste. We like heavily seasoned food, so my amounts might be way to much for you and your family, or not enough!
2 TB garlic powder
2 TB onion powder
2 TB cumin
2 TB Cajun seasoning
2 TB chili powder
2 TB black pepper
2 TB sugar
2 TB Worcestershire sauce
1 TB salt
1 TB cinnamon
Sour Cream, shredded cheese, and jalapenos for garnish if desired.
In a large pot, combine half a bag of dried black beans, and half of a bag of dried red beans. Sort through, looking for debris, and fill pot halfway with water. Cover and bring to a boil over medium high heat, then reduce heat to medium and slow boil for an hour.
I add my spices at this point, and later after it is all together I taste it and see if it needs more.
Now it is time to add the tomatoes and tomato paste.
Stir all that together and let it cook on medium heat for an hour or two, stirring every 15 minutes or so. You might have to add a little water if it is to thick. After an hour, taste and see if your spices need to be adjusted. Mine did.
Serve garnished with sour cream, shredded cheese and jalapenos if desired, with crackers or cornbread on the side.
*I have no pic of the chili garnished yet, as I am still cooking it. It will not be plated until tomorrow, not in time for Foodie Friday! I will come back and add the plated pic tomorrow!*
Now that the temperature is dropping, especially at night, this will be the first of many soups, stews, and other warm and hearty meals I look forward to sharing with you!
Have a great weekend!