our chili recipe

2 quarts tomato juice

2 quarts whole tomatoes (crushed up)

1 quart tomato sauce

4 pounds cooked ground beef

2 cups chopped green peppers

4 cups of mixed dried beans – softened* (see below)

4 t minced garlic or 8 cloves, minced

4 t sea salt

2 c chopped sweet onion

2 c chopped celery

2 T chili powder

1/4 cup evaporated cane juice (56g)

Add to pot. Heat & simmer over low heat for several hours, stirring occasionally. 🙂

Yield is about 20 servings.

*One of these days, I’ll get a post up about our dried beans.  Here’s how we “soften” them.  Take 4 cups (1 pound) of dried beans and pour them in a tall pan with water covering them by at least 2 inches.  Bring them to a rolling boil for one minute (IF YOU ARE USING STORE BOUGHT BEANS, DOUBLE THE COOKING TIME.).  Remove from heat & add lid. Let sit 1 hour. Drain/rinse. Add back to pot with water covering them by several inches.  Bring to a boil. Add lid, and simmer 20-30 minutes. (SAME AS EARLIER, IF STORE BOUGHT, DOUBLE COOK TIME.)

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