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Harriet’s Chili
Makes 10 servings

2 lbs. cubed, boneless beef chuck
1 cup dried red kidney beans
2 cups dried black beans
1.5 cups frozen corn
1/2 cup sun-dried tomato flakes
1 Tbsp. canola oil
1.5 tsp. salt

2 Tbsp. minced dry onion
1 Tbsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
2 tsp. unsweetened cocoa powder
1 tsp. crushed red pepper flakes 1 bay leaf

In a pot mix beans and cover with water by two inches. Bring to a boil, remove from heat and let stand for 1 hour. In another pot heat the canola oil over medium-to-high heat. Add beef and brown. Stir in dry onion, chili powder, oregano, cumin, cocoa powder, red pepper flakes, bay leaf. Cook for 1 minute. Drain beans and add to beef with sun-dried tomato flakes. Stir in 6 cups water, bring to a boil. Turn to simmer and cover until beans are tender (about 2-2.5 hours). Stir in frozen corn and salt. Cook for 5 minutes. Remove bay leaf before serving. Serve warm with sour cream, chopped green onions, grated cheddar cheese.

Submitted by A. Harriet Field, Adams-Columbia Electric Cooperative

 

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