Chili

Great on a fall or winter evening!

Ingredients:

2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth

Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste

Method:

Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.

I serve this with cornbread.

Cooked Kidney Beans

I make these ahead and put them in the freezer for quick chili dinners, or for taco salad or casseroles.

8 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.

Drain the beans and rinse well.

Cover with fresh water by about 3 inches in a large soup pot. 
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about two hours for me.  If the water gets low and the beans are getting dry, add more water.  

After they have reached the tender stage, add 1 tablespoon salt.  Don't add the salt until the beans are done or they'll get tough.