"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carroll Chili Recipe

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This recipe for Carroll Chili, by , is from The Magic Book of Yummy Things, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kiah Forester

Category:
Category:

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

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.

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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