Joy of Medina County Magazine | September 2020
HOME AND GARDEN: BITE ME!
Six-Bean Chili recipe by Amy Barnes • 1 pound extra-lean ground beef • 1 large onion, chopped • 2 green peppers, seeded and chopped • 4 tablespoons chili powder • 2 teaspoons fresh thyme, chopped (approximately 1 ½ teaspoons dried) • 2 teaspoons fresh rosemary leaves, chopped (approximately 1 ½ teaspoons dried) • 3 to 4 large, fresh sage leaves, chopped (approximately ¾ teaspoon dried powder) • 1 tablespoon deep purple basil, chopped (can substitute regular basil, 2 teaspoons dried) • • • • • • • • •
¼ cup white vinegar 15 ounce can black beans 15 ounce can dark red kidney beans 15 ounce can light red kidney beans 15 ounce can red beans 15 ounce can navy beans 15 ounce can pinto beans 28 ounce can diced tomatoes 28 ounce can tomato sauce
Brown meat with onion and green pepper. When meat is cooked and vegetables are tender, mix in chili powder, thyme, rosemary, sage, and basil. Remove from heat and add vinegar, mix thoroughly. Drain cans of beans, discard liquid. Dump beans into slow cooker. Add meat mixture, diced tomatoes and tomato sauce, combine. Put lid on slow cooker and cook on low for 6 hours. Serve with cornbread, find recipe here: https://bit.ly/2V9yhOn Want to have your recipe featured in a future issue? Send it with your name, phone number (in case we have questions), the city you live in, and some information about you to: Joy@BlakeHousePublishing.com with “recipe” in the subject line. Recipes MUST be your original recipe or one you have highly modified and thus made it your own. By submitting a recipe, you are guaranteeing it is one you have developed or modified and used. This is open to anyone who would like to submit a recipe.
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