Chili

Chili

Ingredients:

6-7 TB chili powder
4 14 1/2 cans S&W Italian Recipe Stewed Tomatoes/diced tomatoes
2 14 1/2 oz cans dark red kidney beans
2 14 1/2oz cans pinto beans
1 can corn package frozen sweet corn
1 diced onion
1 garlic drove
salt
¼ tsp. pepper

McReynolds Chili

Ingredients:
1 lb. ground beef
14-16 oz. can tomatoes drained
1 medium onion chopped
1 garlic drove
2 TB chili powder
¼ tsp. pepper

Instructions:
3 ½ cups water to boiling, add 1 ½ cup dried beans. (Sort as you add. Remove rocks, moldy beans...) Add slowly so water continues to boil. (This eliminates the need to presoak the beans.) Add 2 tsp. salt. Lower heat and simmer while you eat lunch. After lunch add above ingredients. Stir to break up raw meat and tomatoes. Heat Crock-pot to 350°F. Cook covered for at least 4 hours. This doesn’t need to watched or stirred. Makes 4 large servings.

Sean’s Dad’s Famous Chili

Ingredients:
1 to 1 1/2 pounds skinless turkey breat
6-7 TB chili powder
4 14 1/2 cans S&W Italian Recipe Stewed Tomatoes
2 14 1/2 oz cans dark red kidney beans
2 14 1/2oz cans pinto beans
1 1lb package frozen sweet corn
2 medium onions, diced
1 tsp cinnamon
4 TB dark brown sugar
2 small handfuls of semisweet chocolate chips
seeded baguettes

Instructions:
ABOUT 4 HOURS BEFORE SERVING:
Cut turkey into 1/2 to 3/8 inch cubes. Mix turkey cubes with 2 to 3 TB of chili powder. Saute over medium-high heat until browned on all sides Add cans tomatoes, kidney beans, pinto beans complete with liquid. Add corn. Bring to a boil; reduce heat to low and simmer for 2-3 hours, until tomatoes have broken down. Add onions, cinnamon and remaining chili powder. Simmer until onions are transparent, about 30 minutes.  Add brown sugar and chocolate chips and remove from heat. Let rest for 5 minutes. Serve with seeded baguetters, sliced into 1/2 inch diagonal slices.