The devil's chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; grated |
| 1 | Garlic clove; minced | |
| 1 | Shallot bulb; minced | |
| 3 | larges | Scallions; minced |
| 1 | large | Bell pepper; chopped |
| 1 | ounce | Olive or other salad oil |
| 2 | quarts | ;water |
| 1 | pounds | Kidney, pink or pinto beans; washed, sorted and soaked |
| 1 | large | Bay leaf; crushed |
| 1 | teaspoon | Miso paste |
| 1 | teaspoon | Mild or hot curry |
| 1 | teaspoon | Basil |
| 1 | tablespoon | Paprika |
| Chili powder to taste | ||
| Salt and pepper to taste | ||
| 3 | larges | Tomatoes; chopped, OR |
| 1 | can | (15 oz) peeled tomatoes |
| 1 | can | (15 oz) tomato sauce |
Directions
In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1½ hours.
Add tomatoes and tomato sauce. Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.
Serves 6 From DEEANNE's recipe files