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easy-chili-2 recipe

Date: Tue, 12 Sep 95 12:46:12 PDT
 From: Bill Evans (evans@c4west.eds.com)
 Bob Williams asked for chile recipes, so here's my standard.  I still 
 make a big batch about 3 times a month and it is my typical lunch
 served over rice.  I just keep making it hotter, and it doesn't
 get boring :-) 
 Here's an easy fatfree chile that takes only about an hour of total
 effort.  I buy dried beans and soak for 24 hours as it seems to reduce
 the gas, and they cook tender better.  This makes about 14 cups,
 so adjust if you aren't a big chile fan.
 2 c          dried beans (I usually use 1/2 red, 1/2 black)
 1 14oz can   S&W Salsa with chipotle chiles
 2 14oz can   Stewed Tomatoes (cut up or buy pre-diced)
 1 14oz can   clear vegetable broth
 1  2oz can   chopped mild chiles
 1 14oz can   corn (could use frozen also)
 1 large      white onion, chopped
 1 med        green pepper, chopped
 1 med        red pepper, chopped
 4 stalks     celery, chopped
 1 c          mushrooms, chopped (optional)
 3-4 cloves   garlic, crushed
 1 pkg        Carroll Shelby's Chile Mix (or your own special mix)
              (When I'm out, I use 3 Tbls Chile Spice, and 1.5 Tbls Cumin)
 Start the beans soaking in 6-8 c warm water.  I rinse and change water
 three or four times in 24 hours.  (or use about 5 cups of caned beans)
 After soaking, in fresh water, bring to a slow rolling boil for 1 hour.
 Start at hi and reduce to med once the beans start boiling.  Keep almost
 covered, or you will end up with a steam bath in the kitchen. Stir
 every 15 minutes.  Add water if necessary.  Add about a tablespoon of oil
 if you need to reduce the foaming (it get poured off with the water).
 Start everything else when you turn the heat up on the beans.
 Saute the garlic in 2 tbls of the vegetable broth on med in a 4 qt. pan.
 Chop the onion and add to the garlic, adding the rest of the broth.
 Chop and add the celery, green and red peppers, and the mushrooms.
 Continue the saute for about 15 mins until the veges are softened.
 Add the salsa, tomatoes and the can of corn (drained).  Add the chile
 seasoning, and continue to simmer on low, stiring occasionally.
 When the beans are done, drain, rinse and return to to the pot and add
 the veges and chile mix.  It's basically done at this point, but gets
 better as the beans soak up some of the chile flavor, so I leave on low
 for 1 hour or so.  A crock pot would be great for this.  Use Masa flour
 (comes with the Chile Mix) or plain flour to thicken, mixing with a little
 warm tap water before adding to the chile.
 Serve over rice or pasta.  Keeps a week or more in the fridge.
 It's easy to modify this one.  Many of you have your own special chile
 spices, so do your own thing there.  I will ocassionally add a can of
 green beans to the pot, or toss in a diced potato.
 kwvegan vegan