The last fleas and another chili

I haven't had time to write for a while, you know we RVers are always so busy!

And, welcome to the Good Luck Duck! I admit that I have been visiting their blog as an anonymous reader for a while already. Maybe it is time now to join your blog for real :))

Usually I try to keep my cooking time around 30 minutes with exemptions.
Today is one of those, as it is always when using dried beans.

Chili with pinto beans

We were early up this morning because I wanted to be ready when my friends came a long to pick me up. We have been going to the flea market every other week and, I guess this was our last visit for this season.
We love to go "girls only" and take our time browsing though all kind of items. Each of us has her own list and, we meet again after about two hours to see if more time is needed or if all is done. After the visit to the flea market we usually drove grocery shopping.
No husband around who is nagging for us to hurry up. We all enjoyed our shopping tours very much!
My "treasured fleas" of today were two wine glasses, a new bread basket and a step stool to get better in to and out of the van.

For dinner there was a hearty chili. The first time I made it, with great success a few days ago for a potluck we attended.
This time I didn't have canned tomatoes, but that didn't matter, I used a can of corn kernel and tomato sauce instead.
Mixed with brown rice. It was enough that I could freeze a portion for later use.

Chili with corn kernels, on rice

INGREDIENTS:  (my alterations are shown in brackets)
2 cups Pinto beans (uncooked, can also used canned)
1 lb ground beef (ground round) or ground turkey
2 cups uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped (this is way too much for my taste)
2 Tbsp olive oil (1 is enough, there is enough fat in the beef)
1 to 2 Tbsp chili powder (left that out)
1 Tbsp chopped parsley
1 can of tomatoes (14 oz) (took a can of corn kernels instead this time)
1 Jalapeno pepper (cooked, canned) -sliced  (No way, not for us, please)
Salt
(pepper, paprika powder)
1 teaspoon sugar
1/2 cup of fresh cilantro leaves (didn't have any, tasted good without too)

Directions:
1. Start with the pinto beans. (If using canned beans, rinse them and skip to step 2.) Put the beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water). Bring to a boil and lower the heat to a simmer. Simmer, covered, for about 2 1/2 hours or until the beans are tender.
(First time I brought the dry beans to a boil and let them sit covered for an hour. Then I drained the water, filled up with fresh and cooked the beans for 2 1/2 hours. 
This time I watered the dry beans over night, drained the water in the morning and cooked the beans for about 2 1/2 hours in the afternoon. 
Both methods worked fine.)

2. While the beans are cooking cook the rice according to the instructions on the rice package. Add a Tbsp of butter to the rice while it is cooking for flavor.

3. In a large skillet, sauté onions and garlic in 2 Tbsp of olive oil until translucent on medium high heat. Move the onions over to one side of the pan, turn up the heat to high, and brown the meat away from the onions in the same pan. Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste. Stir in the onions and garlic. Add chopped parsley. Add one can of tomatoes. Add sliced Jalapeno pepper. Add 1 teaspoon of salt. Add 1 teaspoon of sugar to counteract the acidity of the tomatoes.
(Remember: chili powder gets hotter the longer it cooks, so be careful.)

4. Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt to the beans as they go in. Simmer for 5-10 minutes, tasting and adding more salt if needed to taste. Stir in cilantro leaves right before serving, or sprinkle on top.

Serve over rice or with warm corn tortillas.