Not Your Average No-Meat ChiliBy Carondelet Kitchen YIELD: 12 Servings TIME: 1 hour Prep | 3 hours Cooking I would have these ingredients on hand, but you can change and alter them as needed. Also, I have listed my preferred products, but you can substitute to yours with no problem. INGREDIENTS 4 yellow or sweet onions 2 red, yellow or orange bell peppers 1 bottle of hot sauce (homemade or store bought) or 2 seeded jalapeno peppers 1 package of McCormick’s original chili seasoning mix 2 cans of Brooks chili mild beans 4 cans of Bush’s chili black beans 4 cans of Del Monte petite diced tomatoes with green chilies 6 cans of Red Gold tomato sauce 2 cups of brown sugar PREPARATION Step 1 Preheat your oven to 350 degrees. Prep your onions and bell peppers. You don’t have to be too fancy with your dicing as a rustic look works well with this chili. Step 2: Place the onions and hot sauce in a Dutch oven. If you also wish to add jalapenos, add them in now. If you are not using hot sauce, use a little olive oil to cook the onions and peppers. You could also use one can of the tomato sauce if you wish to avoid oil. Step 3: Sauté the onions until they soften. Add the bell peppers and stir in for about five minutes. Drain the liquid from the cans and add the diced tomatoes and the McCormick’s Original Chili seasoning mix. Let the mix cook for about ten minutes to give the hot sauce time to be absorbed by the tomatoes. Step 4: Add the cans of beans and tomato sauce and stir with all the ingredients. Add the brown sugar, which is optional if you wish for a sugar free chili. Allow the chili to come to a boil. Step 5: Place the lid on the Dutch oven and place in the oven at 350 degrees. Allow the chili to cook for two hours. It will be ready to serve, or store, after this step. Step 6: When serving, have fun with additional ingredients whether you add pasta for Chili Mac or a hot dog for a coney-like sandwich. Top with Cheddar cheese. PRIVATE NOTES
I cook my chili in a large Dutch oven and move it from the stove top to the oven. It is not required but a trick I learned to avoid the “circle of burn” with chili from the gas burner. You may have to adjust the number of items you add to the chili depending on the size of your pot. It is fine to adjust the ingredients as listed to your personal taste. You can add meat to this recipe with no problem. I would cook the meat with the onions and hot sauce.
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AuthorJust a super cool old couple who love to cook and eat and drink in their Carondelet Kitchen in South Saint Louis, Missouri! Archives
March 2024
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