This recipe comes to you from Mattie Jennings. So those of you who know her, know this recipe was recorded in the following way…’A little bit of this, and throw in some of that, and…’ We did our best to spy on her in the kitchen, and slow her down long enough to record some ingredients. We also accept that 100% of the food she makes typically is sourced from her amazing garden that we have no idea how she keeps up with on top of all the farming and grandchildren-sitting. Hard to replicate, maybe? So here we tried anyway! 🙂
This is a great second-use of black beans you have already cooked or stewed (see other recipes for cooking black beans).
Ingredients
- 2 small onions, cut into 1/4-inch dice
- 1 LB of ground organic beef
- 4 cups of organic black beans cooked
- 1 quart of stewed, diced canned- tomatoes
- 1 quart of tomato sauce (she usually spices hers up with chile seasonings during the canning process)
- 1 pint of chunky homemade salsa (this is where the peppers, garlic, extra onion, etc. come in)
- 1 heaping tablespoon chili powder
- 1 tablespoon of ground cumin
- salt & pepper
-Prep/Cook Time-
90 min
-Cook Type-
Skillet; Stovetop
-Featured Product-
-Contributor-
Mattie Jennings, the Boss of the Farm
Instructions
- Chop two small onions into about 1/4 inch pieces and pan fry with 1 LB of ground beef
- Once beef has browned, add black beans
- Dump into pot stewed, canned-tomatoes, tomato sauce, and mild salsa
- Add seasonings for taste
- Stew for however long you like. Sometimes chili is yummier on the second day after all the flavors and seasonings have combined.
- Serve up with saltine crackers!
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