No joke – this chili was served on barn raising and harvest days by my great grandparents during their time as homesteaders in Nebraska. Its an easy, hearty chili that can be made more or less spicy depending on how much of a kick you’re looking for.
In a crock pot, combine:
1 lb. Lean ground beef or turkey
1 large Onion, diced
5 Tbs. Chili powder
2 cloves Garlic
1 tsp. Cumin
8 oz. Tomato paste
4 C. Dried pinto beans, rinsed
12 C. Water (or beef broth)
Cook on low for 4-6 hours.
Serve with shredded cheese or sour cream/greek yogurt.
Store in the fridge for up to a week, or freeze.
Note: If beans give you gas, you can throw a whole potato into the pot for the first 1 hour of cooking. It will soak up the gas from the beans. Discard the potato after 1 hour.)