Hey you! How goes Wednesday? Excited to be here? Well I sure hoe you are. I have a down home recipe today that will warm you up all the way down to your toes. I built this chili on Sunday morning and it has been a huge hit. Flavorful, rich and satisfying to say the least.
It all started with a 15 bean mix by Thompson’s that include white pea beans, black beans, green lentils, pinto beans, yellow eye beans, light and dark red kidney beans, pink beans, green split peas, yellow split peas, baby lima beans, black eye peas ( Not the band ), pearl barley, cranberry beans and chick peas. That is a lot of bean action isn’t it? I am sure some of you are thinking WOW…. No I won’t go there.
So this can be a little bit of a process as you have to soak the beans overnight and take 3 hours to prepare this chili but the end results will not disappoint.
- 450g Thompson’s Ultimate Bean Mix
- 4 Cups Cold water
- 4 Cups Soup stock
- 1 Large onion, diced
- 1 Green pepper, diced
- 2 Cups carrots, sliced
- 1 Clove garlic, chopped
- 1/2 Tbsp. Rosemary
- 1/2 Tbsp. Thyme
- 1/2 Tbsp. Basil
- 1/2 Tbsp. Chili powder
- 1/2 Tbsp. Cumin
- 1/2 Tbsp. Red Pepper flakes
- 1/2 Tbsp. Pepper
- 2 Tsp. Lemon juice
- 1 Bay leaf
- 1 Cabbage, chopped
- 2 Cans (19oz) diced tomatoes
- 1 1/2 lbs Ground Beef
- Salt and Pepper to taste
- Sort and rinse beans before cooking. Cover beans completely with cold water ( 3 Cups water for every cup of dry beans) and SOAK BEANS OVERNIGHT in refrigerator.
- In a stock pot add soaked beans to fresh water and soup stock. heat to boiling then reduce and simmer for one hour or until beans are nearly tender.
- In another large pot over medium heat, saute onions and garlic for 3 minutes.
- Add the ground beef and begin to brown the beef. Once the beef is almost cooked, add in carrots, green pepper, cabbage and all the spices including lemon juice and let simmer for 15 minutes.
- Add the cans of tomatoes and continue to simmer for about 30 minutes.
- Once the beans are almost tender begin to ladle the beans over into the beef mixture. I took a little bit of the stock over on the spoon but not too much. I wanted the chili to be somewhat “THICK”
- Simmer together for about an hour to let the flavors come together; adjust salt and pepper to taste as well as other spices if needed.
Zesty Tip: If you like your chili more like a soup, you can keep more of the water/stock that you cooked the beans with or for that matter you can keep all the stock and make a bean soup.
I hope you enjoyed this Chili. As I type this, I have consumed four bowls thus far and absolutely love it. It is super hearty with a hint of heat. There really is no fear of you being hungry after a bowl. Have a super Wednesday and stay tuned for a giveaway on Friday that may just sweeten up your mouth.