I made a yummy chili this week. Here's the recipe:
You can do this all in one pot on the stove:
heat a large sturdy pot to medium, add 3 tbls olive oil (or whatever oil you like) put in: 2 med onions, diced
cook till onions are a little soft then add: 2 pinches salt 10 grinds black pepper 1-2 tblsp TOTAL of chili spices (I like a combo of chili powder, cayenne & cumin mixed to taste) if you like it spicy, you can also add maybe a tsp of chipotle peppers in adobo sauce
stir to coat onions, then add
1 sweet red pepper, diced a lot of mushrooms, chopped
cook until veggies are just starting to soften, then add:
1 can black eyed peas, rinsed and drained 1 can chick peas, rinsed and drained 1 can red kidney beans, rinsed and drained (you can substitute any kind of beans you like, really. i also like black beans and pinto beans in this, or lentils) 1 large can diced tomatos 1 package Yves Mexican style ground round (this is faux "meat" made from veggie protien that I find very convincing in chili)
stir all ingredients together and add 2/3 can beer (I like lager or pale ale)
stir in 2/3 cup of cous cous to thicken
cook on low med until everything is heated through, stirring occasionally. It should just simmer so nothing scorches on the bottom. The longer you cook it, the more the flavors will meld, but once it's heated through it's basically done.
If it's not spicy enough for your taste, add a squeeze or 2 of Sriracha (aka Rooster sauce) to the pot.
Serve with grated cheddar cheese, sour cream, chopped raw onions & buttered toast. YUMMMM.
You can do this all in one pot on the stove:
heat a large sturdy pot to medium, add 3 tbls olive oil (or whatever oil you like)
put in:
2 med onions, diced
cook till onions are a little soft then add:
2 pinches salt
10 grinds black pepper
1-2 tblsp TOTAL of chili spices (I like a combo of chili powder, cayenne & cumin mixed to taste)
if you like it spicy, you can also add maybe a tsp of chipotle peppers in adobo sauce
stir to coat onions, then add
1 sweet red pepper, diced
a lot of mushrooms, chopped
cook until veggies are just starting to soften, then add:
1 can black eyed peas, rinsed and drained
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
(you can substitute any kind of beans you like, really. i also like black beans and pinto beans in this, or lentils)
1 large can diced tomatos
1 package Yves Mexican style ground round (this is faux "meat" made from veggie protien that I find very convincing in chili)
stir all ingredients together and add 2/3 can beer (I like lager or pale ale)
stir in 2/3 cup of cous cous to thicken
cook on low med until everything is heated through, stirring occasionally. It should just simmer so nothing scorches on the bottom. The longer you cook it, the more the flavors will meld, but once it's heated through it's basically done.
If it's not spicy enough for your taste, add a squeeze or 2 of Sriracha (aka Rooster sauce) to the pot.
Serve with grated cheddar cheese, sour cream, chopped raw onions & buttered toast. YUMMMM.
Reply
Reply
Leave a comment