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| RECIPE FOR BEAN CHILI |
Title: Bean Chili
Category: Chili
Serves: 4
Ingredients:
| 4.00 | lg | Garlic cloves, minced | | 1.00 | lg | Onion, chopped | | 1.00 | lg | Green pepper, chopped | | 3.00 | tb | Corn oil | | 5.00 | tb | Chili powder | | 1.00 | tb | Cider vinegar | | 0.25 | ts | Allspice | | 0.25 | ts | Cinnamon, ground | | 0.25 | ts | Coriander,ground | | 1.00 | ts | Cumin, ground | | 0.50 | ts | Salt | | 0.50 | c | Water | | 2.00 | c | Canned crushed tomatoes | | 16.00 | oz | Can Garbanzo beans | | 16.00 | oz | Can Pinto beans | | 16.00 | oz | Can kidney beans with liquid |
Instructions:
Saute garlic, onion, green pepper and spices in a heavy skillet over med.
-high heat, stirring frequently.
Cook until onion is soft, then add remaining ingredients.
Bring to a slow boil.
Cover and reduce heat.
Simmer the chili for 45 minutes, stirring frequently.
Variations: To make the chili hotter, add cayenne pepper or Tabasco sauce.
For a thicker sauce and fuller flavour add masa (corn flour).
To deepen the flavour, let the chili simmer longer.
Chili often tastes even better the second day after its ingredients have had a chance to blend overnight.
Beanless chili: Follow the basic recipe, omitting the beans.
Use 2 lb.
of lean ground beef and 3/4 t.
of salt.
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