Chili

Dry bean chili...a combination of a bunch of different recipes. Easy to add more or less of anything (herbs, spices, beans, ground beef, peppers....) that appeals to you!

Ingredients

1½ lb dry beans (kidney beans, pinto beans, navy beans...or a combo)

2 cloves garlic, whole, lightly crushed

2 bay leaves

1 sprig each rosemary & thyme

3 cloves garlic, minced

1 sweet onion, diced

1-2 T olive oil

1 lb ground beef

½ lb ground sausage

1 bell pepper (red or green), diced

1 jalapeno, minced

2 t chili powder

2 t cumin

2 T brown sugar

2 t dried basil

1½ t smoked paprika

½ t dried oregano

¼ t black pepper

21 oz canned tomatoes (diced or crushed)

6 oz tomato paste

2 T Worcestershre

1 oz beef bouillion

6 oz beer

salt & pepper to taste

Optional: shredded cheddar, sour cream, sliced scallions...

Directions

Place dry beans in large pan or bowl and cover the beans with water 1-2 inches. Add 2 crushed garlic cloves, 2 bay leaves and rosemary & thyme sprigs; soak overnight. Add additional water, as needed; soak overnight again. Drain; remove herbs, bay leaves and garlic cloves - discard. Place beans in a large stock pot or crock pot.

Brown the diced onion in olive oil in a large skillet until soft and translucent. Remove to large stock pot (or crock pot) with beans. Brown ground beef and sausage in same skillet until cooked through. Add to onions and beans in stock pot. Peppers can also be sauteéd first, if desire, or added directly to stock pot. Add canned tomatoes with juices, spices, tomato paste, Worcestershire, bouillion and beer.

Bring to a boil. Reduce heat to simmer. Simmer, covered, 3-4 hours minimum, 6-8 hours or longer in crock pot...until beans are tender and flavors well blended. Salt & pepper to taste. Add additional water or beef stock for thinner chili; continue to simmer UNcovered if thicker chili is desired.

Serve with shredded cheddar, sour cream, sliced scallions...

Cornbread is always a nice side with chili!