You may ask just how did I work these up. Let me tell you.
Chili Beans
6 cups dry kidney beans
4 medium chopped onions
1 pint jar diced tomatoes
2 small green peppers chopped
1 Tablespoon red pepper flakes
6 cloves garlic diced fine
6 Tablespoons chili powder
2 Tablespoon dry mustard
2 Tablespoons brown sugar
2 Tablespoons salt
1/2 teaspoon black pepper
Rinse beans. Cover with 2-3 inches of water in a large pot. Bring to a boil. Boil for 2 minutes and turn off, cover let set 1 hour.
Drain, drain again, cover with another 2-3 inches of water. Add remaining ingredients. Bring to a boil, stirring occasionally for 30 minutes.
Pack into pint jars. Pressure can for 90 minutes at 15 lbs.
Today, August 12, it was a steamy 88 degrees, but you know what . . .we had chili for dinner!! We also had leftover fresh peach pie. Yum yum!
