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The more design work I have, the more I want to use my time to bake and cook. Going to the grocery store is the same as a kid’s excitement at a water park. It’s a fun way to spend the free time I don’t have. I’ve been wanting to make chili, even though it’s not cold out. Here’s a recipe for a HUGE batch. Can feed 8-10 people.

 

The Recipe:

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2 cans Kidney beans

1 can cannelini beans

1 cans Northern White beans

1 can Pitno beans

1 can chili beans

1 lb. smart ground fake beef crumbles

1 24 oz. can crushed tomatoes

1 can diced tomatoes

1 small onion, diced

1 green pepper, diced

3 stalks celery, finely diced

2 tbsp. minced garlic

1/4 cup pale ale (optional)

Dash lime juice (optional)

Spices (all to taste–I like it spicy):

Paprika

Salt (I use Tony’s Creole Seasoning instead of salt)

White pepper

Black pepper

Chili powder

Chipotle powder

Cayenne pepper

Garlic salt

Onion Salt

Celery Seed or salt

dash dill weed

Oil or butter

 

 

Start by putting your minced pepper, onion, garlic and celery in the bottom of your stockpot and sautéing them first with butter or oil(such as grapeseed oil). After a few minutes, depending on whether you like thick or thin chili, add all the cans of beans to a large stockpot with or without their liquids. I usually drain them a little, but not entirely. Next play with the spices. I prefer to make my mixture from scratch, however if you want to skip this step there are many chili-packets you can buy to cheat. Bring the chili to a boil, but then let it simmer for about an hour. If you are choosing to add beer to your chili wait until the end, at about 45 minutes into the simmering.

 

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