Chile Non Con Carne Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
1 cup: White kidney beans,
4 cup: Tomatoes, diced
1 cup: Brown kidney beans,
5 tbsp: Tomato paste,
1 cup: Red kidney beans,
2 cup: Red pepper, diced
2 cup: To 3 c water,
2 cup: Celery, diced
2 cup: Onions, diced
2 cup: Zucchini, diced
3 tbsp: Oil,
2 cup: Mushrooms, diced
1 tbsp: Chili powder,
2 tbsp: Fresh oregano, chopped
1 tbsp: Minced garlic,
2 tbsp: Fresh cilantro, chopped
1 tsp: Cumin,
1 tsp: To 2 ts salt,
1 tsp: Coriander,
1: To 2 fresh jalapenos,
6 cup: Water,
-chopped, opt
Directions:
Soak all kidney beans in 2-3 c water for four hours. Drain.
In a 4-qt pot, saute onions in oil. Season with chili powder, garlic,
cumin and coriander. Add drained beans and 6 c water. Simmer,
covered, for 1 hour. Blend in tomatoes and paste.
Add red pepper, celery, zucchini and mushrooms; simmer on low for 1
hour. Season with oregano, cilantro, salt, and jalapenos, if desired.
Cook until chili is thick and beans are tender (1/2-1 hour).
Source: Cheap Thrills Cuisine, The Washington Post FOOD Section,
9/14/94. Typed by Linda Howard.
Source from luhu.jp
In a 4-qt pot, saute onions in oil. Season with chili powder, garlic,
cumin and coriander. Add drained beans and 6 c water. Simmer,
covered, for 1 hour. Blend in tomatoes and paste.
Add red pepper, celery, zucchini and mushrooms; simmer on low for 1
hour. Season with oregano, cilantro, salt, and jalapenos, if desired.
Cook until chili is thick and beans are tender (1/2-1 hour).
Source: Cheap Thrills Cuisine, The Washington Post FOOD Section,
9/14/94. Typed by Linda Howard.
Source from luhu.jp