Email to Cat      

Garden Patch Chili

Source of Recipe


Larry Brown






List of Ingredients



• 2 lbs. dried red kidney beans, rinsed and soaked in water to cover by at least 3 inches for 4 to 12 hours
  
• 1/2 cup vegetable oil
  
• 6 cups chopped onions
  
• 3 fresh jalapeno chilies, stemmed and minced (including seeds)
  
• 6 cloves garlic, peeled and minced
  
• 3 Tbsp chili powder
  
• 2 Tbsp ground cumin
  
• 2 Tbsp dried oregano, crumbled
  
• 1 (28-ounce) can crushed tomatoes, with juice
  
• 6 cups vegetable broth, homemade or canned
  
• 4 cups water
  
• 1 red bell pepper, stemmed, cored and diced
  
• 3 tsp salt
  
• 1 (17-ounce) can corn kernels, drained
  
• 2 ounces (2 squares) unsweetened chocolate, chopped
  
• Toppings of your choice, such as: Salsa, chopped cilantro, cubes of avocado, sour cream or plain yogurt, grated cheese
  






Instructions



1. Drain beans. In a large saucepan or stock pot, warm the vegetable oil over medium heat. Add the onions, jalapenos, garlic, chili powder, cumin and oregano. Lower heat and cook partially covered, stirring once or twice, for 15 minutes.
   
   
2. Add the tomatoes and their juices, the vegetable broth, the 4 cups water and the beans. Raise heat and bring to a boil. Lower to medium heat, cover and cook, stirring occasionally, for 60 minutes.
   
   
3. Stir in the bell pepper and salt and cook, stirring often, for another 60 minutes or until the beans are tender. Remove from heat and stir in the corn and chocolate. (Chili can be prepared up to 2 days ahead. Cool to room temperature and refrigerate, covered.)
   
   When ready to serve, reheat chili over low heat, stirring often. Place toppings in bowls. Let guests ladle chili into bowls and garnish with their favorite toppings.
   
   Makes 16 servings.