Layered chili

Yield: 1 servings

Measure Ingredient
4 larges Onions; chopped
1 large Green pepper; seeded and chopped
½ cup Water or veggie stock
1 tablespoon Mustard seeds
1 tablespoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Unsweetened cocoa
¼ teaspoon Ground cinnamon
1 can (1 lb.) chopped tomatoes
5 cups Cooked kidney beans plus
1½ cup Cooking liquid; or 3 cans 16 oz. kidney beans undrained and 1 cup of water
1 can (6 oz) tomatoe paste

In a 5 or 6 quart kettle, I use my cast iron dutch oven, cook onions and green pepper over medium high heat using the stock until the onions are golden and pepper is soft. Add mustard seeds and cook stirring for a couple of minutes. Add chili powder, cumin seeds, cocoa, cinnamon, tomatoes undrained, beans and their liquid and tomatoe paste. Reduce heat and simmer rapidly uncovered for about 40 minutes or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.

Season with salt to taste and serve with Pink Onions (recipe below) Posted to fatfree digest by "Marilyn Bruning" <greywolf@...> on Mar 13, 1999, converted by MM_Buster v2.0l.

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