Serves: 4

 

 

Ingredients:

 

1 tablespoon olive oil

 

1 green bell pepper, stem removed, seeds removed, coarsely chopped

 

1 red bell pepper, stem removed, seeds removed, coarsely chopped

 

1 cup onion, chopped

 

2 cloves garlic, chopped

 

16 fresh peeled and deseeded plum tomatoes or 28 ounces tinned, no salt added, peeled tomatoes

 

3 cups cooked beans (white or red kidney beans, white beans, black beans, red beans, pinto beans or any combination thereof)

 

1 ¾ cups whole kernel yellow corn (optional)

 

1 ½ tablespoons chili powder or 1 + tablespoon chili paste (Harissa), to taste


4 tablespoons ground cumin

 

2 tablespoon paprika

 

2 tablespoons fresh cilantro (optional)

 

½ teaspoon salt

 

¼ teaspoon black pepper

 

2 tablespoons coriander

 

4 teaspoons oregano

 

1 teaspoon thyme

 

Chili Con Carne:

 

1 /2 pound ground meat (beef, venison, turkey) browned in 2 tablespoon olive oil in a cast iron skillet.

 

Add to chili before chilling.

 

 

Suggested Garnishes:

 

Sour cream

 

Shredded cheddar cheese

 

Shredded queso blanco cheese

 

Tortilla chips

 

Soda crackers or oyster crackers

 

Green onion tops or chives, chopped

 

Chopped crisp bacon

 

Black olives, sliced

 

Jalapeno peppers, deseeded and chopped

 

 

French fried onions, chopped

 

Avacado, peeled and chopped

 

Hard boiled eggs, chopped

 

Smoky chili paste

 

 

Chef’s Note: The smoky chili paste is not initally hot when eaten. The heat shows up when a patron swallows.  Patrons should taste their chili before adding additiional chili paste.

 

 

 

Directions:

 

Heat oil in large saucepan on medium heat. When it shimmers, add onion and saute until golden.

 

Add herbs, spices and peppers to onions and saute until fragrant.

 

Stir in remaining ingredients.

 

Bring to a simmer. Reduce heat to medium-low; simmer 40 minutes, stirring occasionally. Add tomato sauce by ¼ cup if it becomes too thick.

 

Chill overnight.

 

Reheat in a 350° F. oven the next day for one hour. or until hot.

 

Place in toureen with bowls of garnish surrounding the toureen.

 

Serve.