Ingredients: |
Ingredients: 1 lb. dried pinto, pink, or kidney beans (or use canned equivalent)
2 dried red hot chili peppers
2 tbsp. peanut oil or other vegetable oil (avocado is good)
2 c. chopped onions
1 T. minced garlic (3 cloves)
2 green bell peppers, seeded and chopped
1 jalapeno pepper, seeded and minced (or to taste)
2 T. Masa Harina
1/4 c. fine chili powder
1 T. ground cumin (or to taste)
1 T. cocoa powder
1/4 tsp. cinnamon
1/2 tsp. turmeric
1 tsp. oregano (or to taste)
4 c. canned tomatoes with juice
1 c. tomato sauce (or crushed tomatoes)
Tobasco to taste
Salt and Pepper to taste
|
Directions: |
Directions:Soak, rinse and cook beans if not using canned. Soak dried red hot chili peppers in hot water to cover for 15 minutes When soft, remove from water and chop. Set aside.
Heat oil in heavy saute pan over med-high heat. When hot, add onions. Lower heat to med-low and saute onions for 5 minutes. Add garlic and saute for an additional 2 minutes. Add bell, jalapeno and dried chili pepper. continue to saute for 4 more minutes. Stir in mas harina, chili powder, cumin, cocoa, cinnamon, turmeric, and oregano. When well-blended stir in about 1 cup of liquid from the beans (and continue stirring to remove any bits from the pan. Scrape contents of saute pan into beans. Add tomatoes, tomato sauce, tabasco and salt and pepper. Place over med-high heat and bring to a boil. When boiling, lower heat and simmer for about 30 minutes or until flavors are well blended. Serve hot.
1. For chili con carne add 2 lbs. ground beef, chicken, pork or turkey, or some combination of these. Add the meat when onions and garlic have been sauteed and brown till all meat is cooked through. Then continue with master recipe.
2. For vegetarian chile add 6 c. fresh chopped vegetables of your choice after tomatoes have been added to the recipe. Use veggies that won't get too mushy.
3. All chili variations may be garnished with one or a combination of the following: tortilla chips, sour cream, grated cheese, chopped cilantro, chopped onions, shredded lettuce, lime slices, and pickled hot peppers. |
This recipe for Chili and it's Variations is from