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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6 to 8
1 red pepper, chopped
1 green pepper, chopped
4 tablespoon butter
1 large onion, chopped
4 teaspoon minced garlic
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon crushed red pepper
1 dash cayenne pepper
1 large chicken or 2 small ones, cooked
4 cans black beans with liquid 16 ounce each
2 cans Mexican-style stewed tomatoes, 16 ounce each
1 can tomato sauce 8 ounce
1 can tomato paste 6 ounce
Melt butter in a large Dutch oven over medium-high heat. Sauté the red and green pepper and onion until tender. Add garlic and the remaining seasonings. Reduce heat and sauté another one to two minutes. Add chicken meat to pepper mixture and sauté for another two to three minutes. Add beans, stewed tomatoes, tomato sauce and tomato paste to the mixture. Bring to a low boil. Reduce heat and simmer, uncovered, for about 30 minutes or until chili thickens.