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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Great chili starter recipe. As stated in the book, you can use this base as the foundation of your own chili recipe. (I found this in the Marlboro Country Cookbook called Morning Fires, Evening Lights (Philip Morris, Inc, 1998) (One of my absolute favorite recipe books, even though I'm a vegetarian, found a wealth of veg friendly recipes in there! Read more !) Ingredients:
2 quarts chopped tomatoes |
1 1/2 cups chopped onion |
1 cup chopped carrot |
1 cup chopped celery |
3/4 cup chopped bell pepper |
1/4 cup chopped chili pepper |
3 cloves garlic, chopped |
1 tbs salt |
1/3 to 1/2 cup chili powder |
Directions:
1. Combine tomatoes, onion, carrot, celery, peppers and garlic in a large (non-reactive) cooking pot. Bring to a boil; cover and cook at a slow boil for 30 mins, until tender. Cool slightly and press through a food mill or sieve to remove seeds and skins.
2. Combine sieved vegetables, salt and chili powder in cooking pot; cover and cook at a slow boil, stirring occasionally, until thick, about 1 hour.
3. Use this base as the foundation of your own chili recipe.
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