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MAPLE HONEY PECAN CRUSTED SLOW-COOKED SALMON
SLOW COOKER CHICKEN CACCIATORE
COQ AU VIN
Wednesday, October 1, 2014
What do you call a bean in the snow? A chili bean!
Who doesn't love a hot bowl of chili? Whether its served with cornbread or over buttered rice or topped with shredded cheese and sour cream, there's something special about it.
It's that time of the year that calls for this hearty, easy, yummy, get in my belly dish!
BLACK & RED BEAN CHILI
2 tablespoons olive oil
1 1/2 pounds ground beef
1 small onion, chopped
1 poblano pepper, chopped
1 can (16 ounce) red kidney beans, undrained
1 can (16 ounce) black beans, undrained
1 can (14.5 ounce) Rotel Original, diced tomatoes & green chilies, undrained
1 can (6 ounce) tomato paste
1 cup water
2 tablespoons chili powder
1/2 teaspoon cumin
Salt, season to taste
<making the chili>
Heat oil in a large pot over medium heat.
Add ground beef, break it up and brown until no longer pink, about 5 minutes.
Add onions and peppers, stir and cook about 2 minutes.
Add red kidney beans, black beans, Rotel, tomato paste, water, chili powder and cumin.
Mix and bring to a boil, boil about 1 minute.
Cover and reduce heat to low, simmer for 1 hour.
Season to taste with salt.
DON'T drain the beans or the can of Rotel.
For less heat, decrease the amount of chili powder.
For more heat, use mild Rotel; for even more heat, use hot Rotel and increase the chili powder.
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