Summer in Winter Chili

  • ½ cup dried kidney beans
  • ½ cup dried black beans
  • 1 dried chipotle pepper
  • 2 tablespoons butter
  • 1 pound ground beef
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 quarts canned tomatoes
  • 1 cup frozen sweet corn
  • Chili powder, to taste
  • Salt and Pepper, to taste

    Place dried beans into a large bowl and add enough water to cover the beans by 1-2 inches.  Let sit for 8 hours or overnight.    Drain and rinse beans in cool water.  Place beans into a medium-sized saucepan along with 2 cups of water.  Add 1 dried chipotle pepper.  Turn heat to high, bring to a boil.  Reduce heat, cover and simmer for approximately 1 hour.  Test for doneness.  Once beans are done, remove from heat and let cool with the lid off.  

    Melt butter in a large skillet or stockpot.  Add beef and brown over medium heat.  Add chopped onion and garlic and stir.  Let cook another 4-5 minutes until onion and garlic soften.  

    Add tomatoes along with their juice to the beef.  Add beans and their cooking juice and heat through over medium-low heat.  Add the corn and let chili heat through again.  Finally, add chili powder, salt and pepper to your liking.  

—Adam and Lucy Cameron, Thistles & Clove