Heirloom Seven-Bean Chili con Carne - 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 freezes very well. Divide large quantities into small shallow containers, cover
tightly, and freeze for up to 3 months.