I started making my chili the way my mom always made it. However, I discovered, wherever the Navy would move us, people would make their chili different. Over the years and our many different duty stations, I have incorporated some of my friends ways of making chili into my own. PCS is a military term that means Permanent Change of Station. I find the most interesting thing about chili is not just how differently it is made but how it is served. Do you like yours with rice, crackers, cinnamon rolls or served over spaghetti? So many different ways to enjoy chili!
1Sort your dry beans and eliminate any bad, bruised or dirty beans. (There can be rocks, dirt and/or charcoal bits in with dry beans.) In a large stock pot, place beans and cover with 3 times their volume of unsalted water; bring to a boil. Boil for 10 minutes; drain and discard water after boiling. Cover with water again. Place lid on pot and simmer beans for an additional 1 1/2 hours. Drain and discard water.
2Place beans and all remaining ingredients in crockpot. Stir well. Cover and cook on high for 2 hours. Reduce heat to low and cook for 2-3 additional hours.
3Serve hot with rice, crackers, shredded cheese, butter, sour cream, over spaghetti, with a cinnamon roll on the side or your own special way! Enjoy!
4Nutritional Info: per serving
Total Fat: 1.0g / SAT FAT: 0.1g
Total Carbs: 42.6g / Dietary Fiber: 11.4g / Sugars: 5.8g