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Layered Chili

Veggie.Lover's picture
Ingredients
  Tomato paste 1 Can (10 oz)
  Tomatoes 1 Can (10 oz)
  Green pepper 1 Large, seeded and chopped
  Mustard powder 1 Tablespoon
  Chili powder 1 Tablespoon
  Cumin seeds 1 Teaspoon
  Unsweetened cocoa 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Limes/Lemons 2 , cut into wedges
  Salad oil 3 Tablespoon
  Onions 4 Large, chopped
  Cooked kidney beans/3 cans kidney beans, undrained, and 1 cup water 5 Cup (80 tbs) (Plus 1 1/2 Cups Cooking Liquid / Water)
  Cooking liquid/3 cans kidney beans, undrained, and 1 cup water 1 1⁄2 Cup (24 tbs)
  Onions 1⁄2 Cup (8 tbs) (Pink Colored)
  Relish toppings 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

In a 5 or 6 quart kettle, cook onions and green pepper in oil over medium high heat, stirring occasionally, until onions are golden and pepper is soft.
Add mustard seeds and cook, stirring, for 1 minute.
Add chili powder, cumin seeds, cocoa, cinnamon, tomatoes (break up with a spoon) and their liquid, beans and their liquid, and tomato paste.
Reduce heat and simmer rapidly, uncovered, for about 40 minutes or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.
Season with salt to taste (not necessary if using canned beans).
Pass pink onions, relish toppings, and lime wedges to layer on top of chili.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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