The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce! My ingredient list is simply added after the beans are done cook'n. They include ... Roma Tomatos They are thicker and meatier Aneheim Chilis Hot, but not overwhelming. Sorrano Chilis Hot and zingy. Habneros ( If you really want firehouse flavor ) Onions and lots of 'em. Paprika Chili Powder Cinnamon Not necessary, but you can experiment Cilantro Some people like to add some form of sugar, like molasses, etc., but I don't. Here are some tips ... 1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em. 2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili! 3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops. 4.) My old friend balsamic vinegar can add an interesting change to your chili. 5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder. 6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice.

Emily, Yes, Great Northerns are white, but there are several others that are white also. Navy beans are white also. I'm thinking they cook a lot quicker, but there is a very fine line between being done, and turning to mush I don't care for them at all, due to the mushiness if they are even reheated. jmho. Sue Here is a link that might be useful: Dried bean varieties

Here's my chili recipe. It's a little different so I thought I'd post... CHILI 1 1/2 lbs. of Stew Meat 1 lb. Dried Pinto Beans 2 Tablespoons Peanut Oil (veggie oil but better w/peanut) 2 Cups Chopped Onions 1 Tablespoon Minced Garlic 2 Green Bell Peppers, Seeded and Chopped 1 Jalapeno Pepper, Seeded and Minced 2 Tablespoons Masa Harina 1/4 Cup Fine Chili Powder 1 Tablespoon Ground Cumin 1 Round Cake of Mexican Chocolate 1/4 Teaspoon Cinnamon 1/2 Teaspoon Ground Turmeric 1/2 Teaspoon Ground Oregano Tabasco (I use about 10 good shakes of the bottle) 4 Cups Canned Tomatoes with Juice 1 Cup Tomato Sauce Salt & Pepper The night before making the chili, soak the beans in 1 1/2 gallons of cold water in a large stockpot or Dutch oven. The next morning, drain beans, reserving 1 cup of the soaking water, and fill pan with fresh cold water. Bring beans to a simmer and cook until just tender. Do not allow to boil and do not add salt or pepper. When beans are tender, drain and place beans back in the stockpot or Dutch oven they were soaked in. Place meat in heavy pan of sufficent size that it will not boil over. Cover meat with cold water. Do not add salt or pepper. Simmer meat until fork tender. This will take a couple hours. When meat is tender, allow to cool completely in the water it was cooked it, covered. When meat is completely cool, drain the meat. Then, take two forks and shred. Set meat aside, covered until time to add it to the chili. Soak dried red hot chili peppers in enough hot water to cover for 15 minutes to soften. When soft, remove from water and chop. Set aside. Heat peanut oil in heavy saute pan over medium-high heat. When the pan and oil are hot, add onions. Lower heat to medium-low and saute onions for 5 minutes. Add garlic and saute for an additional 2 minutes stirring frequently to prevent burning of the garlic. Add bell pepper, jalapeno, and the soaked dried red chili peppers you previously set aside. Continue to saute for another 4-5 minutes. Stir in the masa harina, chili powder, cumin, cinnamon, turmeric, and oregano. When well blended, stir in about 1 cup liquid from the beans and continue stirring to remove any bits from the bottom of the pan. Scrape contents of saute pan into beans. Add tomatoes, tomato sauce, tabasco, salt and pepper. Add the shredded beef and stir to incorporate. Place over medium-high heat and bring to a boil. When boiling, immediately turn down the heat and simmer for about 30 minutes or until flavors are well-blended. Add Mexican chocolate and stir until the chocolate is melted and well incorporated into the chili. Continue to simmer for another 5 minutes after the chocolate has melted. Serve with diced fresh tomatoes, goat cheese, chopped cilantro, shredded lettuce, and lime slices. This chili adaption developed from my mole sauce which we really love. Serve hot. Makes 6-8 large bowls.

We watched too...at the office and when I got home. I can't imagine being trapped that long under ground. I've been on a few cave tours over the years but no way in heck would you find me signing up to work in one or simular conditions. Sad to hear about the mistress and all....what a way to find out. Oy! I'm guessing there will be a feature on Discovery or another show in a year or so...and or a book/movie. I'm just glad to know they are all safe and home with family and friends. David