This is a recipe my mom made up after enjoying some chili at a restaurant that she wanted to emulate. We've been happily eating it up for decades now. I only tweaked it a little to enhance it's nutrition content, but it still tastes as delicious as my mama's, if I do say so myself. Pair it with some homemade cornbread slathered with raw butter an honey and you've got yourself the most comforting meal ever on a chilly evening in. by riddlelove.com
1 1/2 pounds dried kidney beans (or a mixture of kidney, pinto, and/or black beans)
2 Tablespoons lemon juice or whey
1 pound ground meat (turkey, beef, bison, venison... your choice)
1 green bell pepper, minced
1 onion, minced
2 cups water
2 Tablespoons chili powder
4 cups tomato sauce (or two 15-ounce cans. 1 can diced tomatoes can be substituted for one can sauce.)
3 cloves garlic, minced
Grated cheese (cheddar or jack are our favorites)
Creme Fraiche or sour cream
Crumbled tortilla chips
12-24 hours before making the chili, place the beans in a large bowl.
Cover with water and add lemon juice or whey.
Stir, cover with a towel, and let soak for 12-24 hours.
Drain and rinse.
Brown ground meat with onions and pepper in a Dutch oven.
Stir in remaining ingredients.
Cover and simmer for 4-6 hours.
You can also cook this in a crock pot for 6-8 hours on the low setting.
Recipe and by riddlelove.com