USA ~ Chili
AMERICAN CHILI
Serves 6-8
Everyone has their own version of chili. To this basic, meatless version you can add any meat or poultry you desire. For a vegetarian meal, add chopped mixed vegetables. You can serve chili with or without rice, but always with extra Hot Sauce on the side.
1 pound dried pinto or pink beans
3 tablespoons corn oil
1 cup chopped onions
1/2 cup chopped green bell pepper
2 tablespoons minced jalapeno chile
2 tablespoons minced garlic
3 cups chopped, canned tomatoes
1/4 cup chili powder
2 tablespoons ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon cayenne pepper
Salt to taste
Pepper to taste
Wash and clean beans. Soak in cold water to cover for at least 4 hours, changing water at least 3 times. Drain. Place in cold water to cover by 3 inches in a heavy saucepan over high heat. Bring to a boil. When boiling, lower heat and simmer for 1 hour or until just tender. Heat oil in a heavy saute pan over medium-high heat. When hot, add onion, bell pepper, jalapeno, and garlic. Fry, stirring frequently, for about 4 minutes or until vegetables are soft. Stir into beans. Add remaining ingredients and cook for another 45 minutes or until flavors are well blended and chili is quite thick. Serve hot. Note: If using ground or diced meat or poultry, brown it with the onion before adding to the beans.
Source: "HOT! The Cookbook For Passionate Devotees Who Go Bonkers Over The Incendiary Pleasures of Food That Never Stops Whamming, Popping, or Zapping" by Judith Choate