Spicy ChiliSubmitted by: RUTHEY01
2 cups dry pinto beans
2 cups dry small red beans
2 cups dry black beans
1 med onion, chopped
4 serrano peppers, chopped
4 jalapeno peppers, chopped
1 tbsp chili powder
1 tbsp cayenne pepper
1 15 oz can tomato sauce
1 can diced tomatoes, Mexican style
salt and pepper to taste
While beans are soaking, chop onion and peppers and saute til crisp/tender.
Drain and rinse beans. Put in a stockpot onion and peppers. Cover with water and bring to a boil. Reduce heat to medium low and simmer for 2 hours or until beans are soft, not mushy, adding small amounts of water as needed. Add the remaining ingredients and simmer for 30 minutes longer.
Serve with corn bread or tortillas.
This can be made in a slow cooker. Follow the instructions until the stockpot step. Put in a 6 quart slow cooker on high for 5 hours or 9 hours on low. Add the tomato sauce, set to high and cook 30 minutes.
Serving Size: makes 8 servings