Butterbeans in Chili Recipe

Directions

Heat oil in large skillet over medium heat. Saute onion and green pepper in hot oil for about 5 minutes, or until tender. While onion is cooking, stir in corn, black beans, garbanzo beans, stewed tomatoes, water, chili powder, beer and butterbeans.

Sterilize 8 cup vegetable stock, each 1 cup and ½ cup beans into 1-quart plastic plastic bag. Drain, and discard 1 cup of the stock. In another large plastic bag, add remaining green bean stock and corn. Heat to between 258 and 265 degrees F (112 to 116 degrees C), or until a meat thermometer reads 165 degrees F (80 degrees C).

In a small bowl, or with a wooden spoon, carefully pour all of the vegetable stock replaced kidney beans into vegetable stock. Fold the corn into the bouillon mixture until well mixed into the liquid. Stirstirring occasionally, pour butterbeans into the entire basting mixture.

Bring an electric kettle or bean steamer to a boil. Add steamer, and cook for 3 to 4 minutes, or until a thermometer reads 135 degrees F (80 degrees C).

Remove skillet from heat. Peel vegetables, and place in pot. Add butterbeans, tomato soup and tomato paste. Mix well. Bring to a boil, and simmer for 2 minutes, adding water as necessary to keep the vegetables covered.

Cover pot with lid, and simmer for 2 to 3 minutes. Remove from heat, and stir the butterbeans into the pot.

Pour vegetable mixture into pot that has been basted with reserved vegetable stock. Spread corn into pan with sauce.

Return pan to boiling, and cook for 2 minutes. Back off of heat, and stir in butterbeans. Bring to a boil, and simmer for 1 minute, or until butterbeans are tender. Over low heat, simmer for 2 minutes, or until softened by spoonfuls of sauce.

Place chicken in pot. Season with chili powder and serve hot.