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Recipe from: The All-American Chili Cookbook by Jenny Kellner and Richard Rosenblatt
1 tablespoon cooking oil
1 tablespoon margarine
2 cloves garlic, minced
2 tablespoons commercial chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon black pepper
1 pound green beans, cut in ¼ inch pieces
3 large carrots, shredded
4 to 6 stalks celery, diced
1 15 ounce can whole tomatoes, diced, with juice reserved
½ cup water
1 large onion, diced
1 large green bell pepper, diced
1 large red bell pepper, diced
2 long green chiles (anaheim or New Mexico), roasted, peeled, and diced
1 16 ounce can red kidney beans, undrained
salt, to taste
In a large Dutch oven, heat oil and margarine over low heat. Stir in garlic, chili powder, cumin, oregano, and black pepper and cook, stirring, for 1 to 2 minutes. Add green beans, carrots, celery, juice from canned tomatoes, and water. Stir well, cover, and simmer 10 minutes.
Stir in onion, bell peppers, and chiles; cover and cook another 10 minutes.
Add tomatoes and kidney beans and cook 10 minutes longer. If you want to stretch the chili, add another can of beans, drained. Adjust the seasonings with salt and serve.