Rainy days are great for cooking
Well it was another rainy day here in Martindale so I decided to cook up a batch of Chili. But not just any Chili, the 15 Bean Salsa Chili that I have perfected over the years. This recipe is guaranteed to make your taste buds do a dance, plus my son really loves it. Last night I put the bag of 15 beans into the crock-pot and rinsed them really well and then let them soak over night. This speeds up the cooking process, which is rather slow in a crock-pot, but its accepted since the crock-pot does such a great job. This morning I boiled the chicken first and then de-boned it. Remember to save the stock because you will need it to boil the beans in. Next drain the water off the beans, add all the rest of the ingredients into a Crock-Pot in the order listed and set on high for the first hour; after that reduce heat to low and continue to cook for 5 to 6 hours. Check for level of liquid occasionally. Add additional stock or water if soup appears too thick for your taste. Check beans for tenderness. If not soft, cook at simmer for another 1/2 hour. Feel free to add a small can of corn and serve with French bread. It is yummy.