Lentil Chili

I think the turn of a phrase that best applies to this recipe is "Mothers are the necessity of invention." 

Kathy is not a big fan of chili made with kidney beans.  She says having a kidney bean in one's mouth must be what it is like to have a June bug in your mouth.  (Try not to think of June bugs next time you eat a kidney bean!) This is a recipe that is of my own creation and uses lentils in place of other beans.  As a warning, without the garnishes it doesn't look appetizing. Looks are deceiving.

As with any chili, it well with corn bread.

Ingredients:

• 1 package lentils (red if possible)
• 6 cups water
• 1 lb. hamburger
• 2 med. onions (diced)
• 1 clove garlic
• 1 quart stewed tomatoes
• 1 small can tomato paste
• 1 Tbsp Chili Powder
• 1 Tbsp Basil (crushed)
• 1 ½ tsp Cumin
• 1 tsp chipotle pepper spice
• 3 Tbsp Cocoa
• 1 Tbsp salt

Garnish Options:

• Green Onion
• Grated Cheddar
• Sliced Jalapeño 
• Sour Cream

Directions:

1. Wash lentils and pick out any pebbles.
2. Bring water to a boil
3. Add lentils to water, once water is boiling again reduce heat to simmer. The lentils will absorb all of the water and take on the consistency of oatmeal. 20-45 minutes.
4. Meanwhile, Brown Hamburger, onions and garlic -drain fat.
5. Add meat mixture to lentils.
6. Add remaining ingredients.
7. Bring to a boil.
8. Simmer for at least an hour stirring occasionally.
9. Garnish with sour cream, shredded cheddar cheese, and/or sliced green onions.