gistfile1.txt

A low maintenance chili recipe. Requires a big pot. Makes enough for loads of meals!

1 kilo of dry red kidney beans.
200 grams of dry black beans. 
3 satchels of El Paso mixes (1 of taco, fajita, and burrito). 
5 red peppers seeds removed. 
3 red peppers with the seeds. 
2 kilo diced beef. 
3 cans of diced tomato.
3 or 4 cloves of garlic.
1 or 2 roughly chopped onions.
Cayenne pepper.
Ground chili.
Capsicum.
Mushrooms.

Whatever other vegies you like (celery and butternet pumpkins work well).

1. Soak the beans for an hour or two. Then cook them on a low flame heat (lowest possible flame). When they are no longer hard and you can bite through one drain the water.

2. Add the cans of tomatoes. Stir. Then add the El Paso mixes, the herbs, the chopped chilis, and the beef in parts, stirring them through the beans as you go.

3. Put on a low heat for a couple of hours.

4. The size of everything will reduce a bit. Chop up a capsicum (essential), throw in loads of mushies. Add whatever else.

5. Let it cook until the vegetables from step 4 are very well cooked.

6. Eat a bowl or two. Let the chili cool down. Parcel it into containers. Throw in the freezer. Heat them up whenever you need them. Good stuff!