VTTW Board Index
February 28, 2021, 08:49:09 EST *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Game and TV Information - Next football game: Texas A&M at Tennessee, December 19, 2020, 12:00 Noon ET, ESPN. Go Big Orange!

Message Board Links - Wayne and Hobbes' Auburn Board, Mudlizard's Vitual Swamp
   Home   Help Search Login Register  
Pages: [1]   Go Down
Author Topic: Fresh Veggie Chili  (Read 2291 times)
0 Members and 1 Guest are viewing this topic.
Offline Offline

Posts: 5704

View Profile
« 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).
Pages: [1]   Go Up
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.18 | SMF © 2013, Simple Machines Valid XHTML 1.0! Valid CSS!