Something New: Dad's Five-Bean Chili

First new recipe of the year!

My dad concocted this recipe sometime when I was a kid, combining lots of beans for flavor and taking the chocolate idea from the Skyline chili he ate in Cincinnati back in his residency days. It all comes full circle back to Ohio!

Then, while Chase and I were in Oklahoma over Christmas break, we made this recipe for his Mema & Pa and family. I hope this becomes a tradition: last Christmas, Chase and I made soup for his family, too! Food is a happy gift to give.

(To the Bolligs: Sorry it took a couple weeks to get the recipe up!)

This recipe can also be done in a slow cooker. Cook sausage in a large skillet, throw everything into a crock pot, and cook all day on low. Easy as that.

Happy cooking to all!

ps- The recipe for the bread pictured can be found here.

pps- Because this is a bean-heavy chili, it's easily vegetarian. Just skip the pork!

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Dad's Five-Bean Chili

Ingredients

1 lb country-style ground pork sausage

2 32-oz cans diced tomatoes

1 can black beans (16 oz for all beans)

1 can kidney beans

1 can garbanzo beans (chickpeas)

1 can white northern beans

1 can chili beans

1 Tbsp chicken bouillon crystals, or 2 bouillon cubes

1 tsp cumin

½ tsp chili powder

1-2 tsp dried onion flakes

1 tsp cinnamon

¼ tsp garlic powder

2 squares Dove dark chocolate

Shredded cheese

Directions

1. In a large pot, cook sausage through.

2. Add tomatoes, beans and all liquid in cans (Do not drain!) to the pot.

3. Mix in spices.

4. Bring to a boil. Reduce heat and cook uncovered at a simmer for 2 to 3 hours, until thick.

5. Serve topped with shredded cheese.

It took two pots to feed the Bolligs!

The secret weapon: chocolate!

Happy cooking!