Chili / Chili Stew

For Chili

Sort & rinse:
2 c light kidney beans
1/2 c dark kidney, small red,
black or pinto beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning, rinse the soaked beans & drain.

After draining, put the beans &
2 bay leaves
in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil.
Reduce heat & simmer uncovered for 1 - 1 1/2 hrs. or more, until beans mash easily, stirring occasionally.

Then add:
4 c diced fresh tomatoes
1 c diced onions (red are best)
3/4 c diced red bell peppers
1/2 c diced sweet potatoes
2 minced garlic cloves
1 T paprika
1 t basil
1 t oregano
1/8 - 1/4 t cumin
(optional for a southwest flavor)
2 1/2 t salt
& continue cooking for 1 - 1 1/2 hrs. more.

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For Chili Stew

Follow the Chili recipe & put in another pot:
1 1/2 c potatoes (yellow are best)
1 c fresh or frozen corn, thawed
1 t salt
2 c water
& boil for 25 min.

Add to the Chili pot when the chili is finished cooking & stir.

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Stir occasionally.

Add more water if the chili gets too dry.

Discard bay leaves & serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.