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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 12 |
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I clipped this recipe out of a magazine years ago and it has become a family favorite. It's a satisfying dinner like this one that makes meatless meals so popular today. You'll find that, as the stew simmers, the flavors of the chili powder and beer mellow, making the chili aromatic and, oh, so tasty. Ingredients:
2 tablespoons olive oil or 2 tablespoons cooking oil |
1 1/2 cups chopped celery |
1 1/2 cups chopped green bell peppers |
1 cup chopped onion |
3 garlic cloves, minced |
2 (28 ounce) cans diced tomatoes |
3 (15 ounce) cans beans, rinsed and drained (kidney, black, northern, pinto and or or garbanzo) |
1/2 cup raisins (optional, but, i love them in this chili) |
1/4 cup red wine vinegar |
3 -4 teaspoons chili powder (depending on taste) |
1 tablespoon chopped fresh parsley (or 1 1/2 teaspoon dried, but the fresh is better) |
1 teaspoon sugar |
1 1/2 teaspoons dried basil, crushed |
1 1/2 teaspoons dried oregano, crushed |
1 1/2 teaspoons ground cumin |
1 teaspoon ground allspice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon bottled hot pepper sauce (such as frank's louisiana or crystal) |
1 bay leaf |
1 (12 ounce) can beer |
3/4 cup cashew nuts (optional, but, again, i love these in this recipe) |
1 cup shredded cheddar cheese (optional, or shredded swiss or mozzarella) |
Directions:
1. In a 4- to 6-quart pot heat oil. Add celery, green bell pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
2. Stir in the undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano,cumin, allspice, salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Stir in the beer. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more or to desired consistency. Remove bay leaf. Stir in cashews. Sprinkle cheese atop each serving, if desired.
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