What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Black Bean Chili

Black Bean Chili
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 cup dry black beans
4 cups water
1 lb lean ground beef, cooked and drained
1/4 cup dried onion
1 (8-oz) can tomato sauce
1 (14-oz) can diced tomatoes, drained
2 tbsp lime juice
1/2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1/2 tsp cinnamon

Rinse black beans and place in slow cooker.  Add water.  Cover and cook on high for 2.5-3.5 hours, until beans are soft.  Drain off the liquid.

Stir in remaining ingredients.  Cover and cook on high for an additional 2-3 hours.  Serve with sour cream and corn chips, if desired.

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