Four Dead In O-hi-o Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Olive oil,
5: Garlic cloves, chopped
1: Onion, chopped
1: Pepper, red bell, chopped
2: Zucchini, chopped
2: Carrots, chopped
2: Celery stalks, chopped
35 ounce: Tomatoes, canned, 28 oz?
1 1/2 lbs: Tomatoes, fresh ripe
3 tbsp: Chili powder,
1 tbsp: Cumin,
1 tbsp: Basil,
1 tbsp: Oregano,
2 tsp: Pepper,
1 tsp: Salt,
6 ounce: Beer, flat
1/2 cup: Parsley, chopped
12 ounce: Kidney beans,
12 ounce: Garbanzo beans,
1/4 cup: Dill, fresh, chopped
2 tsp: Lemon juice,
Cheese, shredded
Sour cream,
Sunflower seeds,
Directions:
Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red
pepper, and saute. In a second pot, put remaining oil and saute
zucchini, carrots, and celery. Add ingredients from the first pot.
Add tomatoes, spices, beer, and parsley. Cook for 30 minutes,
uncovered, stirring occasionally. Add beans, dill, and lemon juice.
Cook 15 minutes longer, stirring. Add more chili powder if needed.
Serve topped with cheese, sour cream, and sunflower seeds.
Source from luhu.jp
pepper, and saute. In a second pot, put remaining oil and saute
zucchini, carrots, and celery. Add ingredients from the first pot.
Add tomatoes, spices, beer, and parsley. Cook for 30 minutes,
uncovered, stirring occasionally. Add beans, dill, and lemon juice.
Cook 15 minutes longer, stirring. Add more chili powder if needed.
Serve topped with cheese, sour cream, and sunflower seeds.
Source from luhu.jp