Recipes
Smoky Bean Chili
Whatcha Need:
1 can - black beans
1 can - red kidney beans
1 can - garbanzo beans
1 can - white navy beans
12 oz. - sliced bacon, diced
2 - large onions, minced
6 - cloves garlic, minced
2 - red bell peppers, diced
1 package - Carroll Shelby's® Chili Kit
1 c. - red wine
2 cans - tomatoes, packed in puree
1 c. - fresh parsley, minced
Whatcha Do:
FRY bacon in a large pot until crisp; drain. Add onions, garlic, and peppers to bacon fat; sauté 10 to 15 minutes. Stir in large Spices packet and cook 2 minutes more. For hotter chili, add Cayenne Pepper packet. Add wine, tomatoes, and salt. Simmer, stirring occasionally, for 30 to 45 minutes.
RINSE beans and add to chili. Simmer 10 to 15 minutes more. Stir in parsley and reserved bacon and cook 5 minutes. Serve hot.
Note: Make this recipe vegetarian by omitting bacon and adding 2 cups of sliced, sautéed mushrooms.
