Beef and Navy Bean Chili

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Oh, yummy! Beef and navy bean chili. I and about everyone else I know loves a good bowl of chili. Chile doesn’t have to be difficult to make, but it does take a while to cook, so start your chili ahead of time.
This chili recipe is extremely simple to make, but don’t let the simplicity fool you. This chili is delicious and has a nice little kick to it…but not too much for those with tender mouths. If you want to add more heat to your bowl, just add more Tabasco Sauce to your bowl.
8 SERVINGS
INGREDIENTS:
1 pound navy beans, cleaned and washed
1 pound lean stew beef, trimmed of fat and cut into 1/4 inch pieces
2 medium white onions, diced to 1/2 inch
1 14.5 ounce can diced tomatoes
1 tablespoon jarred, diced garlic
2 teaspoons chili powder
3/4 teaspoon salt
6 quarts water
Tabasco or other hot sauce to taste
DIRECTIONS:
1. Place the above ingredients in a large heavy pot (or pressure cooker, if you are going to use one). Go easy on the Tabasco sauce…you can always add more later, but you can’t take it out if you get your chili too hot..
2. Cover the pot and bring the ingredients to a boil, and then boil very gently for 2 hours or until the beans are tender and have no toughness to them.
If you are using a pressure cooker, just follow the cooker’s instructions.
3. Add a little more Tabasco sauce to taste if you would like more heat. Just remember that others will be eating this too and everyone can make their own bowl as hot as they want by adding more Tabasco sauce.
If the chili is to dry, add water–if it is to loose, remove the lid and let it boil down a bit.
Serve hot and enjoy!

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