Ingredients
6 c dry mixed beans* of your choice
(ie: 3c kidney+ 3c mixed)
*Or just use 2 cans of your favorite beans, drained and rinsed well.
1 1/2 lb extra lean ground beef
3 T coconut oil (unflavoured, for high heat)
2 large onions
4 celery stalks
3c mushrooms
1-2 cloves garlic
4-5 cups of fresh veggies of your choice (shredded carrots, broccoli, zucchini, bell peppers)
20 oz can tomato sauce
13 oz can tomato paste
30 oz can diced tomatoes (do not drain)
2c water
1/2 cup of any Diana’s Sauce (Honey garlic or chicken/ribs gives a sweet underflavour. Smokehouse gives a smoky flavour)
1/4 cup brown sugar
4T Chilli powder
2T coarse sea salt
2T black pepper
2T dry mustard
1T cinnamon
1T nutmeg
2T tumeric
1T dried chillies
3T pulverized sea vegetables (ie: arame, wakame, etc. )
Preparation
If using dry beans, soak, drain and resoak the beans repeatedly until the rinse water runs clear. (4 hours in hot water or overnight in cold water)
Use a very large crock pot. Turn it on high.
- Fry the beef until brown and crumbly. Add to crock pot.
- Coarsely chop the onions, celery, mushrooms.
- In the same pan, saute preceding items in coconut oil until clear and slightly browned. Add to warm crock pot.
- Chop all desired veggies. Add raw to crock pot with garlic.
- Add DRAINED beans and all remaining ingredients to crock pot.
- Stir well
- Cook on low for 6-7 hours or on high for 4 hours. On high heat, stir frequently to avoid burning on hot spots of the crock pot.
- About an hour before the time is up, eat a small bowl of the chilli to check for taste and consistency. A spoonful is not enough to test the spices and aftertastes. At this time you may add water, salt, and chilli pepper to fine tune the recipe to your tastes. If you are not a spice lover, it is easier to start with less spice in the original recipe, and add more now, rather than have too much spice that you cannot reduce at this point. When it is cooked to your liking, turn the crock pot to “warm”
