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Title: Fresh Veggie Chili Post by: XHotlanta on September 10, 2011, 04:12:37 EDT On the main board we were talking about Cincy-style chili ... here's something very (very) vaguely like it.
=========== Fresh Veggie Chili =========== Cut 1 large poblano chili, 1 large bananna pepper chili, and 1 large yellow (or red) onion into medium size pieces. Put these into a chopper (or blender) and chop until fine, but not liquid. Put this into a 2-qt. saucepan that has some olive oil in it, add salt to taste (sea salt / RealSalt is best) and saute for 10 or 15 minutes on medium. Add one large can (32oz size) Contadina crushed tomatoes, stir well. Add 4 Tbsp. oregano, 2 Tbsp. comino power (cumin), and some sweet basil. Stir well. Add 2 Tbsp. McCormick's Mexican Chili powder (which has cocoa and chili powder mixed.) Or, you can just use 1 Tbsp. regular chili powder and 1 Tbsp. cocoa powder. Stir well. Drain one can dark kidney beans and rinse them in a colander. Add to the saucepan. Stir gently, cook on low for 30 to 40 minutes. The flavor will be twice as good the next day, after storing in a refrigerator overnight. Serve with steamed rice, or even over pasta. Add cheese and chopped onions if served over pasta! (Cincinnati Chili style). |