Tag Archives: chili blend
On cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!
On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.
Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!
After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.
Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!
Contributed by Angelia Kuna
Now that you have begun your food storage plan with the essential grains, it is time to add additional staples to the list. These staples include beans, legumes, rice and pasta. These are great staples to include in your food storage supply because of their long shelf life. Stored in an air-tight container (such as cans or buckets), these items will store 20 to 30 years when kept at a cool, dry temperature.
Beans and legumes are an important food storage item. They are an excellent source of fiber, starch, minerals and some vitamins. Beans have an average of 22 percent protein and contain almost all of the essential amino acids. With the large variety of beans and legumes that are available, these are a great way to add variety to your food storage.
Rice is also an excellent addition to your food storage supply due to its versatility and its high caloric value. Rice is high in starch and fiber, low in sodium and is a good source of protein. White rice will store up to 30 years when stored properly. Due to the natural oils found in brown rice, it is not recommended for long term storage since the oils may go rancid.
Pasta is a versatile and affordable product that is great for long term food storage. With carbohydrates that provide energy and essential nutrients in the form of fiber, vitamins and minerals, pasta is an inexpensive way to include nutritional items in your food storage supply.
Beans, legumes, rice and pasta are an affordable way to add versatility to your food storage as well as providing great nutritional value. From salads to casseroles to soups, there is sure to be a healthy meal on hand the whole family will enjoy – such as this delicious chili recipe. It’s a great way to warm up on a cold day!
Mom’s Sweet Chili
2-3 cups dry red or kidney beans
1 lb. hamburger, browned (with the onion)
Small can of tomato sauce
1 quart of stewed tomatoes or tomato juice
Salt and pepper (dash for seasoning)
3 tsp chili powder (more to taste for personal preference)
½ cup sugar
Cook the beans until they are tender, rinsing the beans before cooking. Drain some water from the beans before adding additional ingredients if needed. Brown the hamburger and onions and add to the beans. Add ½ cup sugar, salt and pepper, a small can of tomato sauce and the tomatoes or tomato juice, and 3 tsp. of chili powder seasoning (more if preferred to taste). Let simmer for about a half an hour.
To prepare in a slow cooker: soak beans overnight. Drain if desired. Combine all ingredients in the slow cooker and cook until beans are tender.
A delicious chili on a cold day!!
Chickpeas, also called garbanzo beans, are a staple of Middle Eastern cuisine and are the star of dishes like hummus and baba ganoush. I like them stirred into soups or paired with a curry sauce, but one of my favorite chickpea recipes is also the simplest way to eat these protein-packed beans. Roasted chickpeas are made with olive oil and spices to transform the humble garbanzo bean into a crunchy-on-the-outside, tender-on-the-inside, spicy and exotic snack. These beans will store in the refrigerator for several days, but they're best when eaten promptly after roasting.
1/4 cup chickpeas
2 Tbsp olive oil
1 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
Lime juice (optional)
Soak chickpeas overnight in 2 cups of water. Drain, and dry thoroughly with a towel. Preheat oven to 425F. Combine chickpeas and olive oil in a small bowl, stir to distribute the oil. In another small bowl, mix together the chili powder, salt, and pepper. Add the spice mixture to the chickpeas while stirring to evenly coat each bean. If desired, sprinkle some fresh lime juice over the chickpeas and stir one more time. Spread chickpeas onto a baking sheet and place in preheated oven. Roast for 15 to 20 minutes. Allow to cool slightly, then serve warm.
Tips and Notes:
Adapt the spice mixture to suit your preferences. Chili-lime chickpeas are my personal favorite, but a Creole spice blend or a lemon/pepper mixture could also be wonderful.
You may hear some popping noises from the oven while the chickpeas are roasting - this is normal.