Barbie's Favorite Chili

BEANS:

2 cups dry beans (red kidney are favorite but I think this time I used soldier)

½ cup sugar

½ ketchup

¼ cup molasses

2 tsp. dry mustard

½ cup chopped onion

¼ lb. salt pork

Salt and pepper.

Soak beans overnight, drain, rinse, and put in crock pot with just enough water to cover.  Add ingredients and cook on high for 3 hours, turn down to low and cook 5-6 more hours.

CHILI

1¼ lb. ground beef

1 pkg. hot sausage links, removed from casing

1 lg. can diced tomatoes (I used roasted red pepper)

1 cup tomato sauce

1 lg. green pepper, diced (didn’t have green pepper so used 5 jalapeno’s from garden)

1 onion, chopped

2 tbsp. minced garlic

2 tbsp. chili powder

1-2 tsp. cayenne pepper

1 tbsp. black pepper

1 tbsp. basil

1 tsp. celery salt

1 tbsp. paprika

Cook burger and sausage and drain off grease. Add onions, garlic and green pepper and cook until aromatic. Add tomatoes, tomato sauce, spices and beans. Simmer on medium heat, stir often, 1-2 hours.

Great chili bowls, taco salads, burrito’s, nachos. 

Chili Nacho's

Aunt Millie’s Silly Chili Nachos

2 green/red peppers, chopped

8 cooked meatballs, diced or sliced

1 medium onion, chopped

1 ½ cups red kidney beans, drained (not rinsed)

1 ½ cups tomato sauce

1 red Chile pepper, finely chopped

1 tsp chili powder

½ tsp cumin

6.5 oz tortilla chips

1 ½ cups shredded sharp cheddar cheese

¼ cup parmesan cheese

8-10 black olives

3 small Chile peppers, sliced

Sour cream

Salsa

Preheat oven to 450°.

In medium skillet, sauté onions and peppers for five minutes.  Stir in meatballs, kidney beans, tomato sauce, and spices and cook just until heated. 

Spread tortilla chips on cookies.  Spoon chili over top and sprinkle with cheeses; top with olives and Chile peppers.  Bake 450° for 10-12 minutes, just until cheese starts to bubble and edges of chips start to brown.  Serve with sour cream and salsa on the side.

© Crackerberries 2012