Monday, December 14, 2009

winter eats: 3-bean chili

Friday night I unsuccessfully tried to con my brother into going out for foods with me. When he failed to answer his phone, my brain said, "Get thee to a grocery," and so I did. Returning with ingredients for some freestyle chili (and Brooklyn lager to boot).

1 big yellow/sweet onion
4 cloves garlic
1 green pepper
1 jalapeno pepper
1 can kidney beans
1 can pinto beans
1 can black beans
1 can stewed spicy tomatoes (toss in a second can if you've got it)
2 tbsp (or more...) tomato paste
16 oz. chicken broth (or beef/veg/water; more if you like your chili more liquid-y)
1 tbsp spicy brown mustard
4 tsp chili powder
1 tsp dried oregano
1 tsp cumin
Saute the onion & garlic in the olive oil until it smells so good you can't take it. Then toss in tomatoes (w/ juice), beans (drained + rinsed), and everything else except the peppers. Bring to a boil & simmer for 20 min. Halfway through, toss in the jalapeno & green pepper.

*Note: this wasn't too spicy (I added some sriracha). I think next time I'll double the jalapeno, or switch it up for habaneros or poblanos.

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