From: easily distracted
Date: On Thu, 25 Apr 2002 at 12:12pm
ok...
MultiBean Chili
This makes a nice large, party sized pot of chili. I'm using canned
beans here because its easier to figure the amounts that way, but go
ahead and substitute cooked dried. Just remember, cooking times will
vary between types of beans. Amounts are appx depending on size of
pot and personal preference.
3 cans red kidney beans 2 cans black beans 2 cans pinto beans add in
any other kind of beans (except cannellini...they won't hold up that
well).
2-4 Tbs olive oil 1-2 large onions, chopped
6-8 cloves garlic, minced
1 green bell pepper
1 red bell pepper
1 yellow bell pepper (or any combo of pepper)
1-3 mild chili peppers (or 1 can) chopped 3-4 jalapeno peppers
(or 1 can) chopped
1-2 boxes or cans of chopped tomatoes
4 heaping Tbs chili powder
2 Tbs cumin
2 Tbs coriander powder
1-2 tsp allspice
1-2 tsp dried or fresh oregano
1-2 Tbs cider vinegar
water to thin, as needed
salt to taste
Saute onions until transparent. Add in garlic and all the fresh peppers,
saute until just beginning to get tender (abt 5 min). Add canned or
cooked beans, tomatoes, spices, vinegar, stirring well. Bring to boil,
lower heat to simmer.
Cook on very low heat (or in a crockpot) for at least an hour, stirring
and tasting frequently (make sure its not sticking to the pot), thinning
w/water as needed.
Salt to taste.
This is best if left to sit for an hour or so, or in the fridge overnight.
Optional additions:
Any vegies that will stand up to long cooking, or ones that you can add
at the end such as winter squashes (butternut, acorn, etc.), lima beans,
zucchini and cauliflower. Substitute or just add in habanero peppers.
Suggested Garnishes:
Grate some jack or cheddar on top. Cilantro broken corn tortillas
To serve:
Try convincing your guests to use a bowl rather than making the pot
communal. Serve w/flower tortillas or rice on the side.
Pass around lots of hot sauce (this is not a firealarm chili since I have
family/friends who are capsicum challenged).
-linda
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