Recipe: https://faithandarrowhomestead.com/hidden-bean-chili/
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12 Comments
Oh girl! When I saw you putting 4T chipotle powder in as a sub for chili powder, I KNEW you were in for a surprise 😂, but bless our hearts, this is how we learn, right? The idea of ‘hiding’ the beans is brilliant, tho, especially for folks with texture issues!
Been wondering if you ever got your dutch oven cleaned up?
I wonder if you blend the masa in with the beans if that would remove the need for whisking.
Yikes! 4 T of chipotle powder. Spicy 🌶️
HI
L O V E !!!!! CHILI. JUST MADE SOME YESTERDAY.
THAT WAS YOUR CHIPOTLE CHILI POWDER THAT MADE IT SPICY. (CHIPOTLE IS HOT AND SPICY). BE CAREFUL WHEN USING. ESPECIALLY WITH HOT PEPPERS, (THE FRESH ONES). ITS ALRIGHT, I LOVE A LITTLE SPICY. NEVER THOUGHT ABOUT HIDDING THE BEANS AND TOMATOES. I LIKE THAT. GOING TO TRY THAT THE NEXT TIME. THANK YOU FOR SHARING.
Just seen you taste test it. Lol, lol, lol, chipotle’s are smoked jalapeños.
Thanks for the idea of pureeing the beans
We have 2 sets of Revere Ware & love them. We've had them for years. I was looking for a pot we don't have awhile back & couldn't believe the prices on eBay. Sad they're not manufactured anymore
Your recipes is so good 👍👍👍 and very tasty 😋😋
I grew up with Revereware. The name of the line actually came from Paul Revere. So it’s an ol’ and trusted cookware. The bottom is heavy and the handles and lids are a solid fit. I remember my mom and Nana going to the kitchen section of Portous & Mitchell in downtown Portland (who else from Maine remember Portous?)to replenish or repair their Revereware. I was always taught to take good care of the pots and how to clean and polish them. They are heirloom quality, Jaylea! You are blessed to have them. Take good care of them and keep the bottom polished. Barkeepers Friend is the best I have found. It’s not scratchy like Comet and rinses off well.
The hidden beans is a great idea. Hope your guests enjoy it too.
I get what you're throwing down! 😀 I don't mind beans, personally, but I have other foods that I like the flavor or nutrition, but not the texture. I also obliterate them in some way so that I can still include them without having to chew them. Mushrooms are my biggest issue. Coconut is another.
I am a giant fan of melting cheese into my chili when I make it. Once it's all done, I take it off the heat, stir in some shredded cheese(s) until it is nice and thick.
Funny side note: I gotta say, when you added 4 T of chipotle powder in as if it would be a sub for chili powder I was shaking my head because I knew that would be way too spicy _for me_. When you said you weren't trying to make really spicy chili, I was thinking: her version of not spicy and my version are veeeeeeerrrrry different! hehe