If you haven’t noticed by now you’ll see that I don’t put chunky tomatoes, onions or (any) mushrooms in my recipes.  I told you I have semi-picky eaters to deal with here!  Onion powder, garlic powder and tomato sauce are my friends!  The family loves this chili recipe.  It’s really easy and fairly inexpensive.  You can either use dry kidney beans or canned beans.

Chili

2 30 oz. cans tomato sauce (or use tomato puree from your garden tomatoes)
2 lbs. ground chuck, browned and drained
1 lbs. dry kidney beans (see Notes at the bottom)
2 T. onion powder (or 2 med. onions chopped)
1/2 tsp. garlic powder (or 4 cloves garlic, crushed)
5 T. chili powder
2 tsp. pepper
2 tsp. cumin
2 tsp. salt
1 tsp. cayenne pepper (Hubby likes a little kick and it clears the ‘ol sinuses!)

Combine all ingredients in a large crock pot.  (I use a 6.5 quart.)  Cover; cook on low 8-10 hours  or on high 4-5 hours.

Notes: This serves our gang for dinner and enough for lunch the next day with some grilled cheese.  I like to make Jiffy corn bread mix to serve with it, too.  Also, try serving it with sour cream, shredded cheddar cheese, and dip Fritos scoops in it.  We love it that way!!

Soaking and cooking dry kidney beans can be tricky.  If you don’t soak and cook them well you could get ill.  Kidney beans contain a toxin.  Read more here if interested.   The day before cooking, soak the beans all day, then rinse.   Put them in a crock-pot covered in water (with a an inch or so over the top); cook on low all night (about 7 hours). Drain, then add the rest of your chili ingredients and cook on low until you’re ready to eat!  Check out Mary’s blog OwlHaven for how she saves money cooking with dry beans.