Traditional Indigenous Recipes

Intense Chili

chili

We like chili at our house and the spicier the better. I often will make two crock pots of this dish and freeze individual portions. All I have to do is cook corn bread. Prior freezing comes in handy when it’s a cold, snowy, lazy day and you just want to quickly heat up something tasty.

Ingredients:

4 cups kidney beans (soak them in a pot of water overnight)

1 can tomato paste

1 can tomato puree

6 cups turkey broth (check your pot after four hours and add more liquid if needed)

1 white onion

1 cup roasted, peeled and chopped green chilies

½ cup chili power (this is indeed intense)

*1/3 cup cumin

2 T black pepper

Add all ingredients in Crock pot and cook 8 hours, but longer is better.

Put slice of corn bread in bottom of bowl and ladle chili on top.

This is also good with salsa on top of that.