RECIPE
1) Boil the Kidney beans in 8 cups of water (water not in list above) for 2 - 3 minutes. Set the beans aside in the hot water for at least one hour. You may also soak the Kidney beans overnight per the package directions.
2)In a little water, sautee the peppers, onions, mushooms and garlic till they start to soften, do not overcook or cook till they are browned. If this is the same pan you use to fry the ground chuck, pur the vegetables into a bowl set aside until the ground chuck is fried.
3) Break up and Brown your ground chuck and pour off any grease. After the ground chuck is cooked, pour back in the vegetables and mix together. Pour the packet of Williams Tex-Mex style seasoning mix across the top of the meat and vegetables and mix well together.
4) Put the meat and vegetable mixture into a 6 quart pot and begin adding your paste and water. For each can of paste you put in, pour in 2 1/2 cans of water, using the same size can to measure the water. You can adjust the water and paste to the desired thickness of chili you like. Stir in the water and paste well an simmer over a medium heat.
5) After boiling and soaking the beans the specified time, they should have softened enough to add to the chili. If not, microwave the beans in water for about another 5 minutes and let soak a little longer. When the beans are done, stir in the desired amount of beans. I don't use the whole bage, but most of it, you may like to use them all.
60 Simmer your chili over a low to medium heat for at least another 30 minutes and enjoy!
(Buy Low Sodium Chili Fixins Here)
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