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Taneum Canyon Chili

Cooking Time 90 minutes (with pre-soaked beans) Serving Size 10 cups Kettle Size 4 quarts Ingredients Beans, herbs and spices, salt. Quantity 1 2 3 4 5 6 7 8 9 10

Great Ideas for Dressing Up Your Taneum Canyon Chili

Tid Bits of History - Taneum

The Native American Indians must have foreseen a future in the beautiful forested Taneum area. They had settlements along the Taneum Creeks, enjoying the abundant water, wild game, and protection of the canyon. Settlers came to the region in the mid to late 1800s and began homesteading. They established farms, orchards, a schoolhouse, a coal mine, and sawmill at Skull Springs.

Timber was the major resource in Taneum. Logging began in the early 1900s using horses. In 1930 a railroad Was built up the Taneum to Case Knife Creek. The ties for the railroad were cut at the Taneum Sawmill. This line was used for the logging industry until 1939. During the depression, in 1936, the Conservation Corps established a camp at what is now the ranger station. They planted trees, fought fires, and cleaned and maintained the trails.

Today the canyon is home to many families and is used for camping, hiking, and other recreational purposes, by people who have enjoyed a hearty meal of Taneum Canyon Chili at Rill Foods in Thorp, three miles from the mouth of the Taneum Canyon.

Legume Hints & Nutrition

The USDA recommends that adults eat three cups of beans or legumes per week for the maximum health benefit. Legumes are naturally low in total fat, contain no saturated fat or cholesterol, and are an excellent source of protein, calcium, iron, folic acid, and potassium. Beans should always be sorted, cleaned and washed to remove any small rocks, etc.