Traditional Indigenous Recipes
We like chili at our house and the spicier the better. I often will make two crock pots of this dish and freeze individual portions. All I have to do is cook corn bread. Prior freezing comes in handy when it’s a cold, snowy, lazy day and you just want to quickly heat up something tasty.
4 cups kidney beans (soak them in a pot of water overnight)
1 can tomato paste
1 can tomato puree
6 cups turkey broth (check your pot after four hours and add more liquid if needed)
1 white onion
1 cup roasted, peeled and chopped green chilies
½ cup chili power (this is indeed intense)
*1/3 cup cumin
2 T black pepper
Add all ingredients in Crock pot and cook 8 hours, but longer is better.
Put slice of corn bread in bottom of bowl and ladle chili on top.
This is also good with salsa on top of that.