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Author Topic: Fresh Veggie Chili  (Read 1735 times)
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XHotlanta
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« 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).
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