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Cashew Chili

RVCookingShow's picture
The RV Cooking Show presents Dinner and a Movie starring a visit with David Walker of Firestone Walker Brewing Company in Buellton, California and Monte Roberts - the Horse Whisperer – at his Flag is Up Farms in Solvang, California. Whip up a pot of homemade chili – recipe courtesy of your RV Cooking Show pals, pour a cold one, sit back and enjoy the (RV Cooking) Show - episode 5 of our Food, Fun & Friends at Flying Flags series.
Ingredients
  Onion 1 Medium, finely chopped
  Fresh peppers 3 Medium, finely chopped
  Canola oil 3 Tablespoon
  San marzano tomatoes 28 Ounce
  Tomato sauce can 1 Can (10 oz)
  Kidney beans 1 Can (10 oz)
  Pinto beans cans 1 Can (10 oz)
  Lager beer 500 Milliliter
  Chili seasoning mix 1 Ounce (no-salt versions)
  Roasted cashew nuts 1 Cup (16 tbs), divided
Directions

GETTING READY
1. Chop onion and reserve ¼ of the onions for later use.
2. Chop fresh peppers, rinse the kidney and pinto beans, set aside.

MAKING
3. In a large pot saute onion and peppers in canola oil until soft.
4. Add diced tomatoes, tomato sauce, beans, beer and ½ cup of the cashews and chili seasoning, stir and combine everything.
5. Bring it to a boil and lower the heat and simmer for 30-45 minute or until the flavors mix well together.
6. Once done turn off the heat and pour some of the cashew chili in a serving bowl.

SERVING
7. Serve the Cashew Chili with sliced avocado, remaining onions and cashew and shredded cheddar cheese.

Things You Will Need
Large pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
6

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