BITE ME

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

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