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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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This vegetable chili make a large quantity - perfect to serve for a big gang!! The beer adds a nice flavor to this chili. Ingredients:
2 (28 ounce) cans diced tomatoes |
2 (14 ounce) cans kidney beans, drained |
2 cups chopped celery |
2 cups chopped carrots |
1 cup chopped onion |
1/2 cup chopped green pepper |
1/2 cup raisins |
1/4 cup cider vinegar |
1 tablespoon chili powder |
1 tablespoon dried parsley flakes |
1 1/2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon ground allspice |
1/2 teaspoon dried basil |
1/4 teaspoon hot pepper sauce |
1 cup light beer |
1 cup shredded old cheddar cheese |
Directions:
1. In large stockpot, combine tomatoes, kidney beans, celery, carrots,onion, green pepper, raisins, vinegar and seasonings. Cover and cook for about 30 minutes.
2. Uncover and cook for another 30 minutes. Stir in the beer.
3. Simmer, uncovered, for about 25 minutes, or until thickened.
4. serve garnished with cheese.
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