Preparation and cooking time ~1h30. Serves many.
1 big tin* of chopped tomatoes or similar
4 tins* of beans, or soaked equivalent if using dried beans
(pick your favourite ones, it's better if they're all different)
10 cloves garlic, or as much as you like
2 tbsp hot chili powder (or to taste)
2 tbsp cumin (or to taste)
1 tsp cider vinegar
1 tsp vegetable stock**
salt & pepper
oil of some sort
other vegetables depending on what you need to use up
* the tins are different sizes here which confuses me. Anyway you want ~14oz tins of beans, and ~20oz of tomatoes.
** I mean a tsp of veg stock powder/paste not stock liquid, obviously.
Fry onion in the bottom of a big pan until it goes a bit floppy. Add garlic, fry a bit more (minute or two). Add everything else, heat it up until it bubbles, give it maybe 5 minutes like that then leave it on low for an hour or so.
The first time you do it go easy on the spices so you can adjust to your preference. I tend to put in a lot of black pepper. On the veg front I find that you can put pretty much any standard vegetable in. I'd recommend putting things like brassicas in well after you've turned the heat down, they should go soft but not be destroyed.
Serve with cheddar, fresh coriander (or cilantro as the Mexicans call it), brown rice, maybe tortilla chips if you're feeling fancy. If you put too much chili powder in it is considered good form to provide a cooling agent such as sour cream.
|< No kidding, this is chili. | 2009-02-26 >|