Carroll Chili Recipe
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Category: |
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Ingredients: |
Ingredients: 5 cups dry pinto beans 2 handfuls dehydrated onion or 1 medium (½ cup) sautéed onion (I like to use frozen chopped onions) 2 Tbsp salt 2 14.5 oz tomato sauce 30 oz can diced tomatoes 2 packets McCormick (or Winco) Chili seasoning ¼ cup brown sugar 1 ½ lb Regular Jimmy Dean Sausage, cooked but not drained
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Directions: |
Directions:Put beans, onions and salt in crockpot. Cover generously with water. Cook for 5-6 hours on high until soft. Refill water as needed. When beans are cooked, drain water and put beans back in crockpot. Add tomato sauce, diced tomatoes, chili seasoning, brown sugar, and cooked sausage. Cook beans in sauce for additional ½-2 hours. |
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Personal
Notes: |
Personal
Notes: My mom has been making this chili since I was little. (I think it’s a modified version of Kara’s Mom’s?) She wins every chili cook-off because of it, and any missionary who served in my home ward remembers eating it. This recipe makes a lot, but it freezes well for a rainy day, or it feeds a crowd! Again, a lot of these measurements are kind of eye-balled, so if something doesn’t quite add up to your taste, modify away!
Use this chili to make Navajo Tacos ( recipe for scones in the bread section): There’s always too much, but never enough. The coveted Navajo Tacos is a favourite in my family, and we usually make it to spoil missionaries.
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