Kneadle Work

This is the third recipe in the fourth collection in the recipe subsection of my personal website: Three-Bean Chili.

Click through for the same recipe as below with a photo illustration. This recipe follows the new website format. Recipes posted in the earlier collections in the recipe section are in the old format.

An ebook containing all ten recipes from the third collection is now available (pdf).

Ingredients

2 medium yellow onions, peeled & sliced
1-1/2 lbs beef stew meat, cubed
5 cloves garlic
1 Tb chili powder
1/2 tsp cayenne
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp cumin
1 Tb grated Mexican chocolate
3 8-oz cans low sodium tomato sauce
1 16-oz can each black beans, kidney beans & pinto beans, drained & rinsed

Instructions

1. Brown beef, onions and garlic in sauté pan over medium heat, stirring occasionally, until all sides of meat are browned and onions are limp.

2. Put browned beef mixture in slow cooker. Add garlic, chili powder, cayenne, oregano, thyme, cumin and chocolate. Stir to distribute spices.

3. Add tomato sauce and stir to coat.

4. Turn on low and cook eight to ten hours, or overnight.

5. An hour or so before serving, add beans. Heat through.

Serves 8.

Notes

• I use Ibarra™ brand Mexican chocolate. It is slightly sweetened, with added cinnamon. If you cannot find a suitable Mexican chocolate, try using dark chocolate and 1/4 tsp cinnamon.

• Draining and rinsing the canned beans removes possibly huge amounts of sodium. Check the label of your canned beans.

I will submit this to the Carnival of the Recipes.

The first and second collections of recipes are available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

(You are invited to explore my entire website — kick off your shoes, sample a cookie, flip through the photo album, stroll through the shops and check seasonal promotions and specials, read up on national and local news, sneak a peek at the latest inside information — stay as long as you like.)