Cookbook:Easy Chili
| Easy Chili | |
|---|---|
| Category | Stew recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Texas cuisine
Chili originated in Texas in the 1800s, with many variations of evolving since then. A very simple chili recipe follows.
Ingredients
[edit | edit source]- 30 oz medium or dark red kidney beans
- 30 oz crushed tomatoes
- ½–1 lb cooked ground beef, turkey, or equivalent portion of vegetarian ground beef substitute
- 2 tsp chili powder, or use chili-flavored kidney beans above
Procedure
[edit | edit source]- Combine all ingredients in a pot. Cook on medium heat for 15 minutes.
- Taste kidney beans for flavor to determine when done.
- Serve with crackers, shredded cheese, and your favorite spices.
Warnings
[edit | edit source]If using dried beans, you must to soak them for longer than 12 hours and then pre-cook them before using in a recipe such as this. Dried kidney beans will cause nausea, vomiting, and diarrhea unless they have been boiled briskly (a slow cooker will not suffice) for at least twenty minutes to destroy the very indigestible phytohaemagglutinin that they contain. They will then need another 60-90 minutes at a slow simmer to be tender. Tinned beans are already soaked and pre-cooked, and they therefore do not require such preparation before use in cooking.