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Chef Ian’s Macho Monday Chili




Source of Recipe


Meatless Mondays


List of Ingredients




1 medium Spanish onion, diced (from base recipe)
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1/2 cup garlic, chopped
2 tbs chili powder
1 tbs paprika
1/2 tsp crushed red pepper
1/2 cup olive oil
8 cups cold water
1-15 ounce can EACH of canned red kidney beans, navy beans and black beans
7 ounces Goya Recaito (a pre-cooked Spanish spice)

Recipe



Sauté onion and peppers in olive oil until translucent. Add garlic, chili powder, paprika and crushed red pepper and cook for another minute.

Add sautéed ingredients to a large stockpot. Add cold water and beans. Simmer slowly for 1 1/2hours, then add the recaito. Cook for about 3 more minutes. Adjust the seasoning to your personal taste.

Note: for thicker chili, cook an extra 10-20 minutes, or puree 4 ounces of chili in a blender or food processor, and add back to the chili.

Ian’s Quick Tip
To make spicier chili, add Tabasco sauce:
• Add 1 tsp to make chili spicy
• Add 2 tsp to make chili extra spicy
• Add 3 tsp to make chili red hot spicy