Page 37

In a large pot, heat the oil, then saute onions, garlic, green peppers until onions are translucent. About 5-10 minutes. Then add carrots, celery, mushrooms, optional jalapeno, and cook five more minutes or so. Add cumin, chili powder, a sprinkling or two of salt and pepper, juice of one lemon and cook a bit longer. If you like a hotter chili, I add about 6 oz. of dark beer at this point, and continue cooking until some of the beer boils off and the mixture is really simmering. Then add tomato sauce, diced tomatoes, all the canned beans, any more add-ins. Bring to a near bubbling boil, reduce heat to low, and simmer for an hour. Longer simmering will bring more flavor. Add spices while cooking to suit your taste. Serve with corn bread or corn chips, cheese and/or sour cream. It’s also good with cottage cheese mixed into it, or served over your favorite rice. Keeps for five days or more in mason jars in the fridge, and freezes super well.

/// 37 ///

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

Advertisement