A simple chili recipe that is sure to be a hit for game day. Make this super easy on yourself and break out the Crock Pot. Soak the beans overnight, then throw everything in the slow cooker first thing in the morning and you’ll have a delicious pot of chili by halftime, no sweat. Substitute meatless grounds or tvp for the ground beef if you want to make this vegetarian. Dress it up with shredded cheese, diced avocado, sour cream and sliced olives. Add a side of cornbread or tortilla chips and you have yourself an easy solution to dinner. Double this recipe for a big crowd.
13 Bean Chili
- 1-1/4 cups 13 Bean Soup Mix (or 1-1/4 cups of your favorite dried beans)
- 1 lb Ground Beef
- 1 medium Onion, chopped
- Garlic, as desired
- 2 – 8 oz cans Tomato Sauce
- 1 tsp Sea Salt
- 1 pinch Pepper
- 1 – 2 Tbsp Chili Powder
Soak 13 Bean Soup Mix overnight or soften by boiling five minutes and allowing to soak at least one hour.
Drain beans and cover with water and simmer until tender (about 3 hours).
Brown beef and drain. Add one chopped medium onion and garlic as desired, two 8 oz cans of tomato sauce, spices and the cooked 13 Bean Soup Mix. Simmer all together one hour.
Makes 5 servings
- 1-1/4 cup combination diced Red Pepper, Fresh or Frozen Corn, and Jalepeño Pepper
- 1-1/2 cup Buttermilk
- 1-3/4 Unbleached White Flour
- 1-1/2 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup packed Brown Sugar
- 2 Tbsp Honey
- 2 Tbsp Unsalted Butter, melted
- 2 large Eggs
- 1-1/4 cup Corn Grits/Polenta or Medium Grind Cornmeal
- 1/2 – 3/4 cup Pumpkin Seeds (optional, see note below)
Soak Polenta in 1 ¼ cup Buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.
Sift flour, baking powder, baking soda and salt together. Stir in soaked polenta and brown sugar. In another bowl, dissolve honey in melted butter. In third bowl, whisk eggs with remaining ¼ cup Buttermilk.
Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed. Preheat oven to 350°F. Grease a 9” cake pan and pour in cornbread.* Bake for 30-45 minutes or until center is springy and toothpick inserted comes out clean. Cool in pan for 20 minutes before serving.
*Editor’s note: To make this like the picture above, sprinkle 1/2 – 3/4 cup pumpkin seeds across the top of the batter before baking.