This was good chili. I made it in the crock pot to sustain Nick and I through a football Sunday, and I didn't really follow a recipe. I used two cups worth of a motley assortment of dried beans that I found in the cupboard. The mix included pinto, red kidney, black, and snow caps (an heirloom variety from Rancho Gordo). For vegetables, in addition to the quart of home-canned tomatoes, I chopped up an onion and a carrot or two, plus some cubed sweet potato that I had leftover from another dinner. I also added a pound of ground beef. Once the beef and beans were cooked (I used the pressure cooker for the beans!), I tossed everything into the crock pot and seasoned with chili powder, cumin, coriander, smoked Spanish paprika, oregano, cayenne, salt and pepper.
It turned out deliciously. We topped our bowls with sour cream, shredded sharp cheddar and some crumbled corn tortilla chips.
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