Hoffman Helpful Hint: Easy Chili Made Even Easier

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Hoffman Helpful Hint: Easy Chili Made Even Easier – 15 April 2008

In my 27 February 2008 Blog, “Hoffman Helpful Hint: Easy Chili,” I wrote about starting our chili the night before in our slow cooker without preheating the water and just adding the dried beans and the blended chipotle.

Well, last night I thought I’d make it even easier, so I put everything except the sweet potatoes in our large slow cooker set on “low”:
2 pounds dried small red beans, sorted and rinsed
A small chipotle pepper (dried smoked jalapeno)
2 large diced onions
28 ounces of canned crushed tomatoes
¼ cup unsulphured molasses
2 tablespoons each of chili powder, cumin, and paprika
1 teaspoon cinnamon
A total of 10 cups cold water, part of which I used to blend the chipotle pepper in a high speed blender (Vita-Mix) and the rest to rinse out the blender container into the slow cooker.

This morning I let the chili continue to cook (still set on “low”) while I made our large raw salad of romaine lettuce, broccoli, cauliflower, onions, carrots, and celery, topped with cooked chickpeas. Then I peeled four small sweet potatoes, cut them into bite-sized pieces, added them to the chili and let it cook for about two hours longer, when the sweet potato pieces had softened a little.

Stored in the refrigerator, our chili lasts for three days, is easy to warm up in individual bowls in the microwave oven, and tastes great with a big tossed salad which I make in the morning.

For a variety of great-tasting recipes, photos, and information visit:

"Joyful Curmudgeon"
An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.

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