Mixed Bean Chili2015-03-23
I used a combination of mild chili powder and a hot chili powder to make this extra spicy slow cooked chili.
It was very spicy on day one, but by the next day, the heat had dissipated and it was just right for serving a crowd.
If you love spicy chili, eat this on day 1! For milder chili, store finished chili in the fridge overnight and reheat on day 2.
I used a dry bean mix which I first soaked overnight.
This could be made meatless, or fry 1 lb. of lean ground beef, italian sausage, chicken, turkey or whatever you have on hand. I used italian chicken sausages.
- 2 - 3 lbs. dry bean mix, soaked overnight & drained
- 6 lbs. canned tomatoes (I prefer a diced/pureed combination)
- 1 lb. italian chicken sausages, lean ground beef, or other meat
- 2 - 3 bay leaves
- 2 onions
- 4 celery stalks
- 5 garlic cloves
- 2 green peppers
- 10 - 12 white mushrooms
- 1/4 cup mild chili powder
- 1/8 cup cumin
- 1/2 tsp. hot chili powder
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. freshly cracked black pepper
- 1/2 tsp. freshly grated ginger
- 1 tsp. lime juice
- 2 tsps. oil
Place tomatoes, bay leaves, and drained beans in slow cooker on high.
Add oil to pan and brown the meat (if using).
To the pan, add 1 onion, 1 celery, 3 garlic cloves, 1 green pepper, and 6 mushrooms. Saute to soften and bring out flavors. Season with salt & pepper, and some of the chili powder and cumin.
Add sauteed mixture and remaining vegetables to the slow cooker.
Add remaining ingredients to slow cooker. When chili begins to boil, reduce to low heat.
Allow to cook for 6 - 8 hours.
For milder chili, allow to cool before overnight storage in the fridge. Reheat and serve.