Chili
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 chopped onion
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
Avocado, peeled and chopped
Hard boiled eggs, chopped
Smoky chili paste
Chef’s Note: The smoky chili paste is not initially hot when eaten. The heat shows up when a patron swallows. Patrons should taste their chili before adding additional 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 tureen with bowls of garnish surrounding the tureen.
Serve.