It’s that time of year again! Yep, soups and chilies!

Starting off right with a 13 bean sirloin chili this year.


First you take your 13 beans and soak them in a bowl of water for 24 hours. Be sure to rinse a few times during that time.


Day two add them to the crock pot and let cook on medium for 24 hours or until softened.


Now add your seasoning. I used basil, parsley, crushed red pepper, fresh garlic cloves, and a cayenne oil. Later I added some salt to taste. Add water to just above the beans and continue to simmer.



While that simmers for awhile, I start the sirloin with red curry and chili powder. Add some water to help crumble the ground meat.


Once cooked I add tomato paste and heat it up with cayenne pepper oil!.



Next the meat and canned diced tomatoes are added to the beans.


Now the veggies get cut up.


I chopped up fresh onions, red and green bell peppers, and radish.


Add that to the pot and let it simmer away. Remember, so far we are two days into this. 1 day of soaking beans, 1 day of simmering beans, now day 3 is adding the meat and veggies. Let the beans, veggies, and meat simmer for a couple hours now.

What’s next?


Now I add the noodles. Yes noodles! It adds some creaminess to the chili. By the time it’s done cooking the noodles will have disappeared. But ultimate yumness will have been achieved!

Let cook for the rest of the day. By dinner time it should be ready to eat. And of course after sitting in the fridge over night it will be perfect for eating on day 4.


Eat up folks!