Mixed Race Chili

In my pantry today:

  • 1 c white beans (dry)
  • 1 c black beans (dry)
  • 1 medium yellow onion
  • 1 c frozen corn
  • 1 14.5 oz can DelMonte diced tomatoes (garlic and onion)
  • 1 14.5 oz can DelMonte diced tomatoes (garlic, onion and oregano
  • 1 10 0z can RoTel ChiliFixins (seasoned diced tomatoes and green chilis)
  • 13 oz spaghetti sauce (with garlic and onion)
  • 1 whole dried chili pepper
  • 1 tbsp reserved sausage grease

First thing’s first — those beans you soaked overnight? Start ’em boiling and let ’em go until fully cooked. Wait about an hour to even start your larger pot. When you do inaugurate that pot, soon to house deliciousness, do it with your blob of grease on M. When that’s melted add coarsely-chopped onion. Let onion cook for about 5m, then pour in your various tomato products and toss that dried pepper in. Stir and bring to a boil, then reduce heat to L. Add frozen corn and let the whole shebang sit on your lowest heat until your beans are tender to the tooth. Once them beans is done, drain and add to the chili pot. Bring to a boil then reduce to L and cover. Let the whole mess sit as long as you can, because, really, it will pay off. And feel free to remove that dried chili before any of the aforementioned boilings as your spice tolerance dictates. Tonight’s dinner will be plated with a little cheddar cheese and sour cream and served with some Jiffy cornbread.



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