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Stove – 48 Hour Chili

09.27.2010

I was not aware that when cooking chili beans you needed to cook them for so long. I soaked the beans and started cooking them, and found I needed to simmer the beans for 48 hours. I will definitely do this again, but I won’t use the cinnamon next time, it just came out too strong.

Pinto beans
Ground beef
Tomato sauce
Chili Powder
Beef broth
Salt & Pepper
Anaheim Peppers
Jalapeno Peppers
Cinnamon
Garlic Powder
Onion
Onion Powder

Soak beans overnight, drain. Brown beef and add beans, simmering. Add all other ingredients except cinnamon. Simmer and transfer to crock pot. Simmer overnight. Add cinnamon and spices to taste. Serve with cheese shreds and sour cream.

4 Stars

Bon Appetit! The Outdoors Start at Your Back Porch!

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From → Stove

2 Comments
  1. Jodi & Mark Hansen permalink

    Wow. That's odd. If I soak the beans overnight, I've never had to simmer them more than 2 hours or so… Hmmm…

  2. They may have been ready at two hours if we had cooked them on the stove the whole time, but in the crock pot, they needed to be cooked overnight and then most of the next day. It was pretty bland- but next time I wouldn't use cinnamon. Too strong.

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