1 pound ground meat (whatever you want to use is fine)
1 12 ounce bag of dried beans, soaked overnight, then cooked for 10 minutes or so before adding to pot 1 diced bell pepper
1/2 diced onion
2 cans of Rotel
3 6-oz cans of tomato paste
1 TBSP red pepper flakes
1 TBSP basil
2 TBSP oregano
Top off with whatever fresh, frozen, or canned veggies (depending on what I have in stock and what fresh produce looks good at the store)
What I do is brown the meat and boil the beans for 10 minutes. All the ingredients are added to a 3 quart Dutch oven. and then top off with water. Heat it up on the eye of the stove until it starts to boil, stirring constantly to get everything mixed up. Then stick it in the oven at 230F for most of the day until ready to eat.
Since you don't like beans, replace with more meat or veggies or whatever
8oz tomato sauce 2 tbsp beef base 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground black pepper 1 qt water
1/4 c fresh oregano, chopped juice of 2 limes. kosher salt to taste
Reconstitute the chilies by steeping in a pot of simmering water for about 30 minutes. Meanwhile...in a large pot, combine the first 5 ingredients, and cook over moderate heat until the meat is browned. Drain the chilies then remove the stems and seeds; puree using enough fresh water to form a paste. - Do not use the same water in which the chilies were steeped. It's bitter. To the pot...add the chili puree, tomato sauce, and next 5 ingredients. Simmer uncovered for 2 hours Add remaining ingredients; and remove from heat. - Continuing to cook at this point will only kill the lime and oregano. - Don't be all sissy-like with the salt.
>>7366752 I wouldn't really call it chilli, but I've used lentils before and it turned out really interesting. The recipe called for lentils and chickpeas but I can't stand those. The lentils took a while to cook though, but it made a very thick hearty sauce-like base and then I used a ton of veggies (more than I put in my bean chili)
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