I was just about to private mail you because it felt so long since your last cooking thread, I was worried about you! And I am greedy for your thread ; )
Chili recipe:
1)1-2 lbs ground chuck
2) a large onion chopped or 1/2 mooned we’re good
3) a can of pureed cento tomato
4) chili powder, cumin, salt, pepper, unsweetened cocoa powder, flour, dash garlic powder, 2 bay leaves
5) 1 can whole kidney beans & 1 can Bunny beans bean puree from New Orleans..adds a delicious smooth, creamy quality
To make:
1) brown ground chuck & onions together
2) add 2 large spoonfuls of flour,1 large spoonful of cocoa powder, maybe a quarter cup of chili powder, a big spoon or 2 of cumin, & shake of garlic powder.
3) stir around to cook out the rawness of the spices for a few minutes. It will get very brown.
4) add water, beans, tomato puree, Bunny beans, & kidney beans. (If you like a chunkier chili you can omit the puree & add diced tomatoes & add 2 cans of kidney beans)
5) bring to a summer & then check if it needs thinning w/water & if it needs more salt.
6) I usually simmer for an hour or more.
Play with it to discover your level of spice, etc. This freezes beautifully. I like to add a crumbled sweet cornbread muffin & lots of shredded cheddar in my bowl!😋😋😋☺️
I also used to add 2 shakes of cinnamon to the spice/flour mix, but my husband doesn’t like the cinnamon so I stopped.
I forgot: add the bay leaves after the liquid & beans.
I was wondering how well beans will freeze. We make a navy bean/sausage/spinach soup that seems to freeze very well, but I’ve often read that beans don’t really come out well frozen...
(Yes; busy this weekend and a little late with the thread.)