Everybody's chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil, or salad oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper, stemmed, seeded, and chopped | |
| 1 | cup | Celery, sliced |
| 2 | Cloves garlic, minced | |
| 15 | ounces | Pinto beans (canned) |
| 15 | ounces | Kidney beans (canned) |
| 15 | ounces | Tomatoes with juice, chopped |
| 10½ | ounce | Red chili sauce, or enchilada sauce |
| 1 | cup | Beer, or vegetable broth |
| 2 | teaspoons | Menudo spice mix |
| ½ | teaspoon | Ground coriander |
| ½ | Ground cinnamon | |
| Lime wedges* | ||
| 1 | cup | Cheddar cheese, grated |
| ½ | cup | Fresh cilantro leaves, slightly chopped |
Directions
1. To a 6- to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.
2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days.
3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings.
Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks, that could be made ahead and that would reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets.
Cooking time: About 55 minutes Prep time: About 15 minutes.
Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6⅖ g fat (3⅕ g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol.
MC format by Brenda Adams; mc post 5/16/97 Recipe by: Alan Azulay, Federal Way, Washington Posted to MC-Recipe Digest V1 #613 by Badams <adamsfmle@...> on May 16, 1997