03 September 2019
Since I’ve not eaten meat for over 4 years, and I’ve been evolving my chili recipe, it’s probably time to update it.
58 oz canned plain tomato sauce
93 oz canned dark red kidney beans
46 oz canned black beans
15 oz canned garbanzo beans
1 large onion
2 large tomatoes
1 small green bell pepper
1 small yellow bell pepper
3-4 hot peppers (jalapeño, habanero, red chili, etc)
0.25 cup minced garlic
3 tbsp chili powder
2 tbsp crushed red pepper
1 tsp salt
1 tbsp black pepper
Dice all the fresh ingredients.
Combine fresh ingredients with spices in large pot over medium heat.
Add canned sauce and beans to the pot.
Adjust heat for slow bubbling, stirring occasionally.
Let it cook for 45 minutes or longer.