NORTH AFRICAN 15 BEAN CHILI

NORTH AFRICAN 15 BEAN CHILI image

Yield 6 to 8

Number Of Ingredients 17

1 lb. dried 15-bean mixture or red kidney beans
2 qt. water
1 large red onion, finely chopped
2 cloves garlic, minced or pressed
2 jars (7 oz. each) roasted red peppers or pimentos, drained and chopped
1 tsp. ground allspice
3 tsp. ground cumin
2 tsp. ground coriander
1.5 tsp. dry oregano
1/4 tsp. baking soda
1/3 cup ground dried New Mexico or California chilies
0.8 lbs. extra-lean ground beef
0.8 lbs. hot Italian seasoned fresh pork sausage
2 cans (14.5 oz. each) beef broth
1 cup chopped green olives
1 can (14.5 oz.) diced tomatoes
Salt

Steps:

Rinse and sort through beans. In a 3.5- or 4-quart pan, bring water (with baking soda)to a boil over high heat. Add beans. Let water return to a boil then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and let stand for 1 hour. Drain and rinse beans, discarding cooking water. While beans are standing, pan fry beef and sausage to remove fat. In a 4-quart or larger electric slow cooker, combine onion, garlic, red pepper, allspice, cumin, coriander, oregano, baking soda, and chilies. Crumble in beef and pork sausage; mix to coat with seasonings. Stir in beans; pour in broth. Cover; cook at LOW setting until beans are very tender to bite (8.5 to 10 hours). Increase cooker heat setting to HIGH and stir in olives and tomatoes. Cover and cook until chili is very hot (over 30 minutes). Skim and discard fat from chili, if necessary. Season to taste with salt.