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"Joyful Curmudgeon" An oxymoron?
No! I see all the beauty of God's creation and I'm joyful.  At the same time, I see all the suffering and corruption going on in the world, and feel called to help expose and end it so that we may have true peace and compassion.


Hoffman Helpful Hint: Easy Chili – 27 February 2008
By Mary T. Hoffman

Today is a cold, snowy sort of day that just calls out for a bowl of spicy chili to enjoy in the cozy comfort of home. So, that’s what we had.

Last night I rinsed two pounds of dried pinto beans and placed them in our 6 ½ quart slow cooker set at “low.” In a high speed blender (Vita-Mix) I blended a small chipotle pepper (dried smoked jalapeno) in two cups of water and poured it into the slow cooker. I rinsed out the blender container with the rest of the water, for a total of 12 cups, and added it to the pinto beans in the cooker. I did not preheat the water.

I left the covered cooker on at “low” heat until morning. Then I heated 28 ounces of canned crushed tomatoes in the microwave oven and added them to the cooked beans in the slow cooker, along with two diced onions also cooked in the microwave oven before adding to the cooker.

The rest of the ingredients added were: ¼ cup unsulphured molasses; 2 tablespoons each of chili powder, cumin, and paprika; 1 teaspoon cinnamon; and 2 pounds of sweet potatoes cut into bite-sized pieces. I did not pre-cook the sweet potatoes. I stirred all the ingredients together and let them cook in the covered slow cooker for about three hours, before turning it off.

We enjoyed this spicy, pinto bean chili with a large tossed salad.

For a variety of great-tasting recipes, photos, and information visit:

Go on to: Humane Religion – 28 February 2008
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