Chili-time

Alright, 

Again, it has been a while since I posted.  So much going on!  Anyway, not an excuse right, Melissa?  Right!  I wanted to share my chili recipe with you.  Seeing as the weather took a turn for the colder, I believe now is a good time to cozy up next to a nice bowl of chili.  I usually do vegetarian chili because it is a little cheaper than buying meat.  This time I actually had meat, so I added about 2 lbs of cooked ground beef to this recipe:


*Since I buy my beans dry, I start out by cooking my beans (this takes about an hour and a half).  You can also use two 16 oz cans of cooked beans (whatever beans you like). I use:
1 lb black beans
1 lb pinto beans


In a large dutch oven (cast iron), saute:
2 Tbs olive oil
2 medium onions chopped (almost 2 cups)
1 1/2 Tbs minced garlic
Saute this until the onions are translucent and then add:
 
Chili Seasoning:
6 Tbs chili powder
1 tsp smoked paprika
1 Tbs minced (1.5 tsp powdered) garlic
1 Tbs Cumin
1 tsp basil
1 tsp oregano
1 chipotle cube*
black pepper and salt to taste

*You can use regular chipotle seasoning (1 tsp). I like to get the cubes at the grocery store.  They are usually in the ethnic isle.* 

Saute the seasonings with the onions and garlic for about one minute (until you can smell the fragrance).  Then add:
1 box white mushrooms, chopped
the cooked/canned beans
Stir.  Then add:
3- 14 oz can crushed tomatoes in juice
1- 6 oz can of tomato paste
1 bottle of beer
Simmer this for about 1 hour.  And you're done!  Eat this with your favorite accompaniments like corn bread, chopped onions, sour cream or cheddar cheese (not if you're vegan).

This recipe is vegan and vegetarian (without the meat).  If you want to add a little more flair to the chili, you can add Italian sausage tofurky for some more flavor!

 

 

Let me know how yours turns out!

 

Let us talk basic kneeds!