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
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
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.
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