Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: The National Cancer Institute
Servings: 4
3 teaspoons oil
1 chopped onion
2 finely chopped carrots
4 minced garlic cloves
1 chopped red bell pepper
1 chopped green bell pepper
2 jalapeño peppers, or canned, finely
chopped
2 tablespoons chili powder
1 teaspoon cumin
1 cup cooked kidney beans
1 cup cooked pinto beans
1 ¾ pounds tomatoes, chopped, reserve juice
1 teaspoon salt
½ teaspoon fresh ground black pepper
2 tablespoons fresh cilantro, finely chopped, optional
In large 5 or 6 quart kettle cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden, and pepper is soft. Add mustard seeds and cook for one minute, stirring as it cooks. Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato 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.