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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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Featuring beans, ground beef and chicken, this chili is perfect for those with big appetites. Ingredients:
1 pound dried black beans |
1 pound ground beef |
2 boneless skinless chicken breast halves, cubed |
3/4 cup chopped onion |
3 cups water |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon chili powder |
2-1/4 teaspoons salt |
1-1/2 teaspoons ground cumin |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
shredded cheddar cheese and thinly sliced green onions, optional |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. Meanwhile, in a Dutch oven or large soup kettle, cook the beef, chicken and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomatoes and seasonings; mix well.
3. Add beans; bring to a boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until beans are tender. Serve with cheese and green onions if desired. Yield: 6-8 servings (2-1/2 quarts).
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