2 c. dry pinto beans + 6 to 7 c. water
1/2 lb. ground beef
1 large onion, chopped
2 to 4 cloves garlic, minced
1 can crushed tomatoes (14.5 oz.)
2 to 3 T. chili powder (or more if desired)
up to 1 tsp. ground cumin
Sort beans/rinse; cook in water using crockpot method in miscellaneous recipes.
In a large pot: brown meat and onion, until well browned (at this point, save 1 T. cooked meat/onion for ramen spaghetti; wrap, chill, freeze until needed). Add garlic. Add can of crushed tomatoes. Stir in chili powder and cumin. Add cooked beans and all cooking liquids. Bring to a boil, turn heat to low, cover. Let simmer about 30 minutes; stir occasionally. Salt/pepper to taste. Makes 7 to 9 servings.
Serve with corn muffins and celery sticks.
1 c. unbleached flour 2 to 4 T. sugar
1 c. stoneground cornmeal 2 large eggs
4 T. dry milk powder 6 T. oil (1/3 cup + 1 T.)
1 T. baking powder 1 c. water
1/2 tsp. sea salt
Preheat oven to 425°. Grease a 12 muffin tin. Mix flour, cornmeal, dry milk, baking powder, salt, sugar. In a separate bowl: mix eggs, oil, water; then add to dry ingredients, and stir just to moisten. Spoon batter evenly into muffin tins. Bake 14 to 18 minutes, until golden brown and tops bounce back to touch. Makes one dozen.