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Chili Del Infierno




Source of Recipe


Gabby Gourmet


List of Ingredients




3 C. assorted dry beans ( red, pinto, wax , kidney, etc.), rinsed and soaked in water to cover
2 qts. vegetable stock
1 pt. tomato juice
2 T. brown sugar
1 1/2 T. chili powder (your favorite)
1 tsp. ground cumin
1 tsp. ground black pepper
2-3 oz. eposote, chopped
1 T. canola oil
2 C. whole kernel corn
1 med. red onion, chopped
1 med. carrot. chopped
2 T. fresh garlic, pressed or minced
2 jalapenos, roasted, skinned and chopped
2 red bell peppers, roasted, skinned and chopped
1 pasillia chili, roasted, skinned and chopped
2 red chiles, roasted, skinned and chopped
3 Anaheim chiles, roasted, skinned and chopped
salt, to taste

Recipe



Place the beans in a large saucepan, rinse, then cover with cold water and soak up to overnight. Pour off the soaking water and add the vegetable stock, tomato juice and brown sugar. Let this mixture simmer 2-3 hours. Heat the oil in a large saute pan, then add the next 4 ingredients and saute until barely tender. Add the sauteed ingredients and the roasted ingredients to the cooked mixture. Add salt if desired. Heat the mixture through and serve. Serves 4-6.

This is the Brian Sadler entry into this years annual Chili Affair. Brian does his thing at the American Grill here in Salt Lake City.