If I wanted to do this with dried beans, how many beans should I start off with?
On 11/10/17, Marilyn Pennington via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > Classic Chili > > 2 medium onions, chopped > > 1 medium green pepper, chopped > > 1/2 cup chopped celery > > 1 tablespoon vegetable oil > > 2 pounds ground beef > > 2 cans (28 ounces) diced tomatoes, undrained > > 1 can (8 ounces) tomato sauce > > 1 cup water > > 2 tablespoons Worcestershire sauce > > 1 to 2 tablespoons chili powder > > 1 teaspoon garlic powder > > 1 teaspoon dried oregano > > 1 teaspoon salt > > 1/2 teaspoon pepper > > 2 cans (16 ounces each) kidney beans, rinsed and drained > > In a soup kettle or Dutch oven, saute onions, green pepper and celery in > oil > until tender, about 5 minutes. Add beef and cook until browned; drain. Stir > in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. > Bring > to a boil; reduce heat. Cover and simmer for 1 1/2 hours, stirring > occasionally. Add kidney beans. Simmer, uncovered, for 10 minutes longer. > > Note: > > Feel free to add more of your favorite spices or other ingredients. > > Makes 10 to 12 servings, 3 quarts. Mama's Corner. > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
