reliable chili
Summary
| Yield | |
|---|---|
| Source | my parents |
| Prep Time | 3 hours |
| Kind of Dish | main dishes |
| Tags | Good for what ails you! |
Description
very easy but takes awhile
Ingredients
- 2 cn peeled tomatoes
- 2 cn red kidney beans
- 2 bell peppers (any color)
- 1 large onion (or two small ones)
- cumin
- cayenne pepper
- beef (optional)
- bay leaf (optional)
Instructions
put a big pot on the stove, heat medium-low.
drain the beans and put in the pot.
put the tomatoes in the pot. stir. add some salt at this point.
while that's cooking, slice up your peppers and onions, sautee in olive oil, and add to the pot.
add cumin and cayenne pepper. i can't tell you how much - that's up to you. what i can tell you is that you need to use WAY MORE CUMIN than you think.
stir and leave for awhile, uncovered. (you want this to reduce a little, to get that nice thick chili consistency)
stir again. taste. add things if you want to. salt? more cumin? spicy stuff? beer? wine? these can all make it taste better.
after about three hours it should be really nice. serve with grated cheddar cheese and/or chives and/or sour cream and/or diced tomato and/or crackers. you can also brown some beef and add it to the pot if you're not vegetarian. i put it in near the end so that it doesn't get too tough from all the cooking.
Notes
when reheating the next day, here's a pro tip: don't add water, add COFFEE. sounds bizarre but it's really good.
