Thursday, January 21, 2016

Chili Sin Carne

In your largest pot:

Stir fry onions and garlic in water. Then add peppers and mushrooms. Then the kidney beans and tomatoes. Add paprika, cocoa powder and cumin. Add chili according to taste. Simmer for a couple of hours. Serve with brown rice.

3 cloves garlic, minced
3 medium onions, diced
3 large bell peppers, diced
15 medium button mushrooms
3 cans tomatoes with juice
4 cans kidney beans, rinsed and drained
chili, red or green (taste to make sure its not too hot) or chili powder
3 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon unsweetened cocoa powder
salt and pepper

Vegetables exude a lot of water. This can be combated in two ways. Simmer to evaporate excess water or use the water to increase the sauce by mixing a teaspoon of cornflour in a little bit of cold water and adding to the pot. Do not throw cornflour in directly as the heat will cause it to form lumps instead.

Serve and put the leftover sauce in plastic containers and freeze.

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