"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Heirloom Seven-Bean Chili con Carne Recipe

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This recipe for Heirloom Seven-Bean Chili con Carne, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
I package Heirloom Seven-Bean Medley, soaked overnight
2 pounds ground chuck
2 tablespoons vegetable oil
4 cloves garlic, minced
1 onion, chopped
3 tablespoons CHEFS Chili Spice Blend
5 cups beef broth
One 28 ounce can San Marzano Tomatoes
8 ounces sharp cheddar cheese, grated
sour cream for garnish
chives, chopped

Directions:
Directions:
In a large skillet, over medium heat, sauté the beef until it begins to change color but not turn brown. Lower heat, add onion and garlic, stir until translucent. Add CHEFS chili seasoning, stir.

Drain beans and put in a 7-quart slow cooker with tomatoes and beef mixture. Stir in beef broth. Set slow cooker on low, cover and cook 8-10 hours, or until the beans are tender. Serve garnished with cheddar cheese, sour cream, and chives.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Chili Tip: Chili freezes very well. Divide large quantities into small shallow containers, cover tightly, and freeze for up to 3 months.
I got this recipe from www.chefscatalog.com/recipe

 

 

 

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