Chili Recipe

Sometimes this works out well, and sometimes not so much.  I think I made my best batch ever, and my worst batch ever, in the last month.  So I finally decided that it was time to start doing something I hate…

…using measuring cups and following directions!

This is the recipe I used, but there are a few changes I would make to it.  It was a little too sweet, so less molasses next time, and I will probably add a bit more chili powder and cumin, and cut back a little on paprika, carrots, and celery…  I would also like it just a little thicker, so maybe a little more tomato paste, or some cornstarch.

Soak the following in water for 24 hours:

8 oz pinto beans (dry)
8 oz black beans (dry)
8 oz kidney beans (dry)
8 oz red beans (dry)

Then bring to a boil and then simmer til soft (this took a good chunk of the day).  Make sure to check all of the different beans, some cook more quickly than others.

Next add the following, in this order:

5 large carrots (food processor)
6 large celery stalks (food processor)
3 medium green bell peppers (food processor)
2 large onions (chopped)
5 large bay leaves

Then add 3 lbs. of ground beef, stirring it up into small chunks until browned.

Add the following:

28 oz tomato sauce (can)
28 oz diced tomatoes (can)
32 oz corn (can)
12 oz tomato paste (can)

3/4 oz chili powder
3/8 oz cumin
3/8 oz paprika
3/8 oz oregano
1/4 oz black pepper
1/2 oz salt
6 oz molasses
5 large garlic cloves (pressed)