“They broke bread in their homes and ate together with glad and sincere hearts,” ~ Acts 2:46b
Joining the Food on Friday gang at Ann Kroeker’s Blog. Getting this one in just under the wire! And it’s been a loooonnnggg time since I’ve participated. Forgot how fun it was! click the broccoli below and join us!
Our church is going on a community outreach tomorrow afternoon. We will be introducing our church to the surrounding community with awesome gifts and the testimonies of our hearts. At the end of our day we will gather for a Chili Dump and Bon Fire Fellowship.
Chili Dump? I know you’re asking … Yes, let me define this rather awesome delicacy.
Each family makes a family sized pot of chili, their favorite recipe. We all gather around a huge pot over and outside flame and dump our pots into the huge pot, mixing the recipes together throughly. The result is the most amazing chili you’ve ever tasted!
Every family makes it differently, hey let’s be honest, every family pot of chili is probably different each time, at least a smidge. Some use beer and some are vegetarian and some (I don’t know why) use Worcester sauce. Yet once combined these flavors the mild, the hot and the turbo combine to make a heartily flavorful chili that any stomach can handle!
I was skeptical my first time too! But I promise you! This fellowship tradition is fabulous!
Black Bean Chili
11/2 pound of ground beef
1/2 pound of pork roast cubed
1 bag of dry black beans
– soaked according to the directions on the package – then cooked for 1/2 hour before adding other ingredients to be sure the beans soften. Drain and reserve the water from the beans for later.
1 cup of small chopped onion
1 large red and 1 large green bell pepper chopped
2 10 ounce cans of Rotel diced tomatoes and chilis (I used mild)
2 cloves of garlic minced
1 teaspoon chili powder
1/2 teaspoon cheyenne pepper
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper
* Combine all the ingredients with the cooked through, drained beans in a large dutch oven. Add 2 cups of the black bean water you reserved earlier and cook until all the flavors marry together. This takes 2 to 4 hours.
** All these ingredients can be put into your crock pot (after you’ve cooked the beans through) and slow cooked on low for 6 to 8 hours. ** Garnish your chili with shredded Cheddar Cheese, Sour Cream and or chopped onions (all optional) **
Now I also ventured into making corn bread for our fellowship meal …
Looks pretty right? No so much now. It was a mexican corn bread recipe that added things like jalapeno and creamed corn to a box batter …
My Baking Lesson (from my baker son) baking is a chemistry thing … adding extra wet ingredients to a dry box is mix never a good bet! Live and learn! 🙂
My cornbread never became bread … wet doughy middle … yukkk! But the picture looks pretty! 😀
Do you have a favorite chili recipe?
Does your church have a fall fellowship tradition you’d like to share?
Join us here or tell us in the comments! I, for one, would love to hear about your chili and fellowship!