Jay's Mondo Pablano Chili
Source of Recipe
Veg Times
List of Ingredients
1 tablespoon balsamic vinegar
1 large yellow onion -- diced
1 each red bell pepper -- seeded and diced
1 large stalk celery -- chopped
2 cloves garlic -- minced
2 each poblano peppers -- roasted
28 ounces stewed tomatoes
15 ounces red kidney beans or black beans -- drained
1 cup water
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
5 1/2 teaspoons ground cumin
1/2 teaspoon salt
Recipe
Heat balsamic vinegar in large saucepan. Add onion, bell pepper, celery and
garlic; saute until vegetables are tender, 5 to 7 minutes. Stir in
poblanos, stewed tomatoes, beans, water, tomato paste and seasonings. Cook
uncovered over low heat, stirring occasionally, 25 to 30 minutes. Set aside
5 to 10 minutes before serving.
Ladle chili into bowls and serve with warm cornbread if desired. Makes 4 to
6 servings.
Helpful Hint: To roast a pepper, trim, wash, seed and flatten pepper onto a
baking sheet or piece of aluminum foil. Place under broiler until pepper is
completely charred. Place blackened pepper in a small paper bag, seal and
set aside 15 minutes. Remove from bag. Peel off charred skin with fingers.
Note: If poblanos are not available, substitute Anaheim or New Mexico green
chilies. In a real pinch, canned green chilies can be used, but do not
substitute fresh green bell pepper.
Variation: This richly flavored chili is excellent served over macaroni or
spaghetti.
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