2 lbs. ground beef. Anaheim/banana peppers. Creole tomatoes. 1 can diced tomato, 1 can Rotel tomato, 1/2 jar salsa. 1 onion, 2 cloves garlic. 2 cans black beans, drained. 2 tbl. chili powder, 2 tbl. cumin. Cover with foil and bake in 350 oven 1 hr. Good for chili tacos.
Chili-flavored soup. 1 can black beans, red beans, pinto beans, drained. 1 can diced tomato, 1 can Rotel tomato. Chicken broth. 1 onion, 2 stalks celery, 2 cloves garlic. 1 tbl. chili powder, 1 tbl. cumin. 2 pork chops, cooked, chopped into cubes. (Optional). Normally meatless, but any leftover meat works well.
Less spicy version of this soup. Usually put in chipotle peppers in adobo sauce, which makes it hot.
Anaheim peppers. 1.5 lbs. ground beef, 2 cans diced tomato, 2 cans black beans, drained. 1/2 jar salsa. 1 onion, 2 cloves garlic. 1 tbl. chili powder, 1 tbl. cumin.
Making this up today. Cut peppers in half, clean, and layer in bottom of deep baking pan. Cover with ground beef, tomato, black bean mixture. Bake in 350 oven, covered, 1 hr.
Three cans Navy beans, drained. Two chicken thighs. One can diced tomato. One can Rotel tomato. One big onion. Two stalks celery. Two cloves garlic. Two boxes chicken broth. Thyme, bay leaf, cumin, cayenne. Simmer one to one and a half hours. Freezes well.
https://en.wikipedia.org/wiki/Navy_bean
1 can black beans, red beans, pinto beans. Drained, rinsed. 1 can diced tomato, 1 can Rotel tomato. 1 big onion, 2 stalks celery, 3 cloves garlic. 2 chipotle peppers in adobo sauce. Bay leaf. 1 tbl. chili powder, 1 tbl. cumin. Chicken broth.
This is a recipe I created during Covid. Basically my chili with twice the liquid and no meat. Good, easy, and very hot. I serve it over rice as filler.
With roast chicken. 1 lb. dried navy beans. Cook beans until water turns yellow (20 min.), drain. 1 big onion, 3 stalks celery, 2 cloves garlic. 1 can diced tomatoes, 1 can Rotel tomatoes. 2 boxes chicken broth. Thyme, cayenne, bay leaf, cumin. Simmer 1-2 hours, add chopped chicken last 30 min., until beans get tender.
Needed to use up some Covid canned goods. This is a recipe I created during Covid. Easy and spicy. Several different versions but this one has two cans red beans, two cans black beans, drained and rinsed. One can pinto beans. Not drained. Two cans Rotel tomatoes. Two chipotle peppers in adobo sauce, chopped. One little can of peppers will make three things of soup. I freeze the rest. One big onion, three cloves garlic, cayenne pepper, red pepper flakes, black pepper, salt. One tablespoon chili powder. One tablespoon cumin. Chicken broth and water.
Cook the onions and garlic for a few minutes and then add the chipotle peppers for a couple minutes more. Add Rotel tomatoes and simmer for a few minutes. Add the beans, chicken broth, chili powder, cumin, all the seasoning, bay leaf. Simmer for about an hour to an hour and a half. That's it. I eat it with rice as filler with Extra Toasty Cheez-Its. Also good with a toasted taco shell broken up in it.
