Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

L’il Big Bowl Chili




Source of Recipe


RiMag


Recipe Introduction


Chef Ann Gentry, Real Food Daily, West Hollywood, Calif.


List of Ingredients




Dried black beans 2 cups

Dried red beans 2 cups

Bay leaves 4-6

Olive oil 2 Tbsp.

Onions, diced 4 cups

Garlic, fresh, crushed 2 Tbsp.

Carrots, diced 1/2 cup

Red bell pepper, diced 1/2 cup

Celery, diced 1/2 cup

Cilantro, fresh, minced 1 cup

Coriander, ground 2 Tbsp.

Cumin, ground 2 Tbsp.

Sea salt 2 Tbsp.

Oregano, dried 1 Tbsp.

Paprika, ground 1 Tbsp.

Cayenne pepper, ground 1 tsp.


Recipe



1. Clean beans separately, placing on sheet pan and picking out any foreign material.



2. Cook beans with bay leaves in separate pots; cover with filtered water 4 inches from top of beans. Bring to boil, uncovered; reduce heat. Simmer for 1 hour. Do not overcook beans, since they will continue to cook in chili. Reserve cooking liquid.



3. Heat oil in stock pot. Sauté onions and garlic until translucent. Add carrots, red pepper and celery. Sauté 5 minutes more.



4. Add cilantro, spices and beans with liquid; bring to boil. Reduce heat; simmer until beans are tender, about 20 minutes. Adjust seasoning; serve.


Serves 10.