This recipe has been in my arsenal for about ever. It is a riff on a recipe labeled in my homemade cookbook as ‘World Market “Spices” Chili.’ So, World Market, this one’s for you.. And remember, this tastes exponentially better if you star in your own private rock concert while making this…musical genre is up to you….
INGREDIENTS:
- 1 (14 oz.) can of each: black beans, cannellini beans, kidney beans–drained and rinsed
- Olive oil (enough to saute)
- 1 large onion, finely chopped
- 2 bell peppers, seeded and chopped
- 1.5-ish T garlic (I use a big spoonful of pre-minced garlic)
- 1 t coriander, scant
- 2-3 t cumin
- 1 t oregano
- 1-2 T chili powder (I also add a pinch or two of cayenne. Because I like spicy food, and it’s supposed to help prevent heart disease…)
- 3 T tomato paste
- 2 (15 oz.) cans diced tomatoes (or one 32 oz can, or 1.5-ish lb. fresh tomatoes diced…)
- 1 t salt
- 2 c water
- 3-4 bouillon cubes (flavor of choice…)
DIRECTIONS
- Saute onions, peppers over medium heat until softened (about 5 min.)
- Add garlic, cumin, coriander and oregano, and cook, stirring constantly until the garlic starts to color. (This usually takes about 30 seconds to a minute.)
- Add chili powder, tomato past, and cook, stirring, for about a minute.
- Add tomatoes, stock, beans, and salt. Bring everything to a boil, then reduce the heat, cover and simmer (or if you like a thicker chili, simmer uncovered to boil off some of the extra water…)
- Stir occasionally, simmer for at least 45 minutes (but we all know that the longer the better with chili…)
- Serve with your favorite chili fixin’s! (I usually favor oyster crackers or rice, myself…)
rice and coffee 