CHILI CON CARNE

DELICIOUS NUTRITIOUS CHILI CON CARNE
This recipe is made completely from scratch. I am trying to use all garden vegetables and dried beans. Our 2 guests on Saturday loved it as much as we did so I figured it was worth passing the recipe on.
Notice, I use onion, garlic, salt, pepper in beans as well as in the chili for nutrition as well as flavor.
The day before I made the Baked Beans to use in this Chili recipe. The recipe made extra so freeze them for another time, or add them all to the chili.
BAKED BEANS
I followed the recipe on page 94 in my SOY SATISFIED cookbook. Even though that recipe calls for soybeans, you can use any dried beans instead. I am using navy beans this time.
The following recipe yielded 3 (750ml) containers.
6 cups soaked dried navy beans (soak overnight & drain off & throw out the liquid)
3 cups canned tomato juice
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon prepared mustard
1/4 teaspoon pepper
2 tablespoons black strap molasses
1/4 cup coconut palm sugar
1 cup water
2 teaspoons salt
Combine all the above except the salt in a crock pot. Cook 8 – 10 hours or until the beans are done.
Add & stir in the salt.
Divide into containers to use in the chili or freeze some for another time.
CHILI CON CARNE
500 grams lean ground beef ( I crumbled & fried 510 g Beef Chuck Patties I had on hand)
1 medium size onion, chopped
4 garlic cloves, minced
3/4 teaspoon Himalayan salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 teaspoon chili powder
2 (750 ml) baked beans
Put all ingredients into a crock pot and cook on high for 2 – 3 hours.
Enjoy this recipe with a salad or slice of homemade bread! Winnie