- 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