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    Spicy Vegetable-Cheese Chili


    Source of Recipe


    the web

    List of Ingredients




    2 tablespoons olive oil
    1 1/2 cups celery -- chopped
    1 1/2 cups green bell peppers -- chopped
    1 cup chopped onions
    3 garlic cloves -- minced
    28 ounces tomatoes
    28 ounces kidney beans -- * see note
    2 tablespoons green chiles -- chopped
    1/2 cup raisins
    1/4 cup red wine vinegar
    1 tablespoon chili powder
    1 tablespoon parsley -- chopped
    2 teaspoons salt
    1 1/2 teaspoons basil
    1 1/2 teaspoons oregano
    1 1/2 teaspoons cumin
    1 teaspoon ground allspice
    1/4 teaspoon pepper
    1/4 teaspoon Tabasco sauce
    1 bay leaf
    1 beer
    3/4 cup cashews
    1 cup Swiss cheese -- ** see note

    Recipe



    * Use a combination of canned beans that suit your tastes.
    ** Substitute cheddar or mozzarella cheese if desired, or omit for truly
    vegetarian dish.

    1. Heat oil in a large heavy pot. Add celery, green pepper, onion and
    garlic; cook covered until vegetables are tender.
    2. Stir in undrained tomatoes, drained and rinsed beans, raisins,
    vinegar, chili powder, green chilies, parsley, salt, basil, oregano,
    cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce
    heat and simmer covered for 1-1/2 hours.
    3. Stir in beer and cashews. Return to boiling; simmer uncovered 30
    minutes more, or until chili is desired consistency. Remove bay leaf.
    4. Sprinkle cheese on each serving.

 

 

 


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