Wednesday, October 23, 2013
Fall Soups--Hearty Beef and Bean Chili made with instant beans
Okay are you storing instant beans? If not it is time to start. They are parboiled (like instant rice) and so there is no soaking, a few minutes of simmering and your beans are ready. LOVE it. Seriously change your life (okay maybe only if you are serious about food storage).
Hearty Beef and Bean Chili
1 T butter
1 T garlic
1 c thrive ground beef (fd)
1⁄2 c thrive sausage crumbles (fd)
9 c water
2 c thrive instant red beans
1⁄2 c thrive green chili peppers (fd)
1⁄2 c thrive chopped onions
1⁄2 c thrive red bell peppers (fd)
2 T thrive tomato powder
1⁄2 T chili powder
1 t cumin
1⁄2 T thrive chef's choice seasoning blend
1 T thrive beef bouillon
1 T lime juice
1 T Worcestershire sauce
1 T cholula hot sauce
1⁄2 c thrive espagnole sauce, dry
In a stock pot, sweat garlic and butter together. Add beef and sausage and stir until lightly browned. Add water, then all remaining ingredients except sauce powder. Simmer for 12 minutes. Add espagnole slowly while whisking. Bring back to a simmer for 3 minutes. Allow to rest. 2–3 minutes before serving.
Notes: If you want to substitute fresh ingredients use the same quantity as called for freeze dried.