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Heirloom Seven-Bean Chili con Carne

Heirloom Seven-Bean Chili con Carne


I package Heirloom Seven-Bean Medley, soaked overnight
2 pounds ground chuck
2 tablespoons vegetable oil
4 cloves garlic, minced
1 onion, chopped
3 tablespoons Chili Spice Blend
5 cups beef broth
One 28 ounce can San Marzano Tomatoes
8 ounces sharp cheddar cheese, grated
  sour cream for garnish
  chives, chopped

Cooking Instructions

In a large skillet, over medium heat, sauté the beef until it begins to change color but not turn brown. Lower heat, add onion and garlic, stir until translucent. Add chili seasoning, stir.

Drain beans and put in a 7-quart slow cooker with tomatoes and beef mixture. Stir in beef broth. Set slow cooker on low, cover and cook 8-10 hours, or until the beans are tender. Serve garnished with cheddar cheese, sour cream, and chives.

Serves 8 to 10.

Chili Tip
Chili freezes very well. Divide large quantities into small shallow containers, cover tightly, and freeze for up to 3 months.

Equipment List

Mixing Bowls
Measuring Cups and Spoons
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