Painted Desert Chili will not disappoint even if you don't live in the desert! It makes enough to almost feed Coxey's Army, so this is the perfect recipe for Sunday Dinner or your upcoming Super Bowl Party. Serve it with green-chile cornbread and butter. Double yummy!
QUART JAR INGREDIENTS:
- 2 Tbsp. dried onion flakes
- 2 Tbsp. taco seasoning
- 2 Tbsp. cumin
- 2 Tbsp. paprika
- 2 Tbsp. yellow cornmeal
- 2 Tbsp. taco seasoning
- 2 Tbsp. garlic powder
- 2 Tbsp. chili powder
- 2 Tbsp. dried parsley
- 1 cup dried pinto beans
- 1/4 cup small dried white beans
- 1/2 cup small dried black beans
- 1 cup dried kidney beans
ADDITIONAL INGREDIENTS:
- 16-20 cups water
- 1 medium onion, diced
- 4 - 14.5 oz. cans diced tomatoes
- 1 - 12 oz. can tomato paste
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 48 oz. tomato juice or V-8
- 2 lbs. ground beef
DIRECTIONS:
- Brown ground beef with diced onion in skillet. Drain and add to 12 quart stock pot along with all other ingredients.
- Bring to a boil; simmer for 3-5 hours or until beans are fully cooked.
- You may need to experiment with the total amount of water you add to the recipe. Some folks prefer a chili that sticks to the wall while others desire it with much more broth. I happen to fall into the second camp. In addition, if you have extra liquid, the cornbread can be added to the bowl of chili.
- The beans do not need to be soaked prior to cooking; however, it's a good idea to rinse them in a colander before adding to your stock pot.
Happy Dining, stay warm, & enjoy your chili!
