Everybody's chili

Yield: 8 Servings

Measure Ingredient
2 teaspoons Olive oil, or salad oil
1 \N Onion, chopped
1 \N Red bell pepper, stemmed, seeded, and chopped
1 cup Celery, sliced
2 \N 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 \N Ground cinnamon
\N \N Lime wedges*
1 cup Cheddar cheese, grated
½ cup Fresh cilantro leaves, slightly chopped

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

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