Four dead in o-hi-o chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Olive oil |
| 5 | Garlic cloves, chopped | |
| 1 | Onion, chopped | |
| 1 | Pepper, red bell, chopped | |
| 2 | Zucchini, chopped | |
| 2 | Carrots, chopped | |
| 2 | Celery stalks, chopped | |
| 35 | ounces | Tomatoes, canned (28 oz?) |
| 1½ | pounds | Tomatoes, fresh ripe |
| 3 | tablespoons | Chili powder |
| 1 | tablespoon | Cumin |
| 1 | tablespoon | Basil |
| 1 | tablespoon | Oregano |
| 2 | teaspoons | Pepper |
| 1 | teaspoon | Salt |
| 6 | ounces | Beer, flat |
| ½ | cup | Parsley, chopped |
| 12 | ounces | Kidney beans |
| 12 | ounces | Garbanzo beans |
| ¼ | cup | Dill, fresh, chopped |
| 2 | teaspoons | Lemon juice |
| Cheese, shredded | ||
| Sour cream | ||
| Sunflower seeds | ||
Directions
Heat ¼ cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot.
Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add beans, dill, and lemon juice.
Cook 15 minutes longer, stirring. Add more chili powder if needed.
Serve topped with cheese, sour cream, and sunflower seeds.