Chili is a great food. It is so hearty, easy to make, and a great crowd pleaser. It can also be used in so many ways. You can make a big batch and freeze it to have meals on hand. It can be the main dish served with cornbread on a cold day, a side dish for your summer barbecue, or just a topping for nachos.
This recipe is great because the prep time is very minimal, and it is actually best when you make it ahead and reheat it the next day. If you have a big enough pot, this recipe can double or even triple to give you freezer meal options for days.
This recipe in particular is my lazy cooking fantasy. Ground meat cooks up so fast, and opening cans take all of the guess work and time out of getting perfectly soaked bean. I have done this in larger batches and soaked the beans, and the money savings just isn’t worth it to me.
If you are inclined to buy dry beans, you can speed up the softening process a bit. Rather than soak the beans in cold water over night. Simply rinse your beans and make sure they are free of any rocks or dirt. Pour them into a pot and cover with water. Make sure there is plenty of water. Boil them first for 1 hour. Drain and rinse again. Then put them in the pot and cover with water and boil for 45 minutes. They should be soft after the second boil. Don’t throw away the bean water the second time as it contains good starch that will help make a nice thick gravy for your chili.
“You can tell a lot about a fellow’s character by the way he eats jelly beans.” Ronald Reagan