Then tonite another batch of chili. It's still cooking right now, and my tummy is nibbling on my kidneys while it waits, cuz it smells nummy.
This batch is as usual different from the previous ones, as the ingredients I have available are different:
1/2 bag of pinto beans (~8oz)
1/2 bag of kidney beans ""
2 yellow onions, diced
1 whole garlic, peeled and diced
1/2 bag of frozen mixed veggies (~16oz, of carrots, lima beans, green beans, peas, corn) cuz I don't have any other veggies ATM.
1/4 can (restaurant sized, about 6lbs total of which I used about 1.5lbs) of tomatoes in their own juices.
2lbs or so of hamburger (in this case, pre-made pattys originally intended for Wendy's, broken up into little bits to cook more evenly in the chili).
Flavor packets from 2 packs of Maruchan Picante Chicken style
4 packets of Pizza Hut crushed dried chili pepper flakes leftover from other people at work ordering pizza for lunch
1tsp Mccormick "5-pepper blend"
found on deep clearance some while back (so I got all they had)
1/2tsp black pepper
pre-soak beans with 1/2 tsp baking soda and a few cups of water for several hours. I do this with it on lowest heat setting to speed things up a little, while I'm home, then shut it off when I leave for work.
Rinse beans and refill with 3 cups water
add onions, veggies, spices, garlic, boil for an hour or so.
add everything else and stir as you add it in. turn down to medium or lower, adding water as needed to keep it soupy for now.
Turn down to low plus one or so after it's all stirred up, and cover. cook like this for a few hours more. Longer you cook it at lower settings the better it'll be.
Sometiems I can't wait and I'll cook it faster than I should, so it isn't as good. But if you recook it slowly later it can improve!
There will be pics of it completed after a while, when it's cooked more and I go snag a bowl.