Reply #21: Chili

[LeftyMom]

PM me if you need more details on this one. I don't tend to measure stuff so feel free to alter quantities to taste.

*LeftyDad's favorite chili*

Use a big stockpot for this, if it makes too much it freezes well. :) To start crumble and brown one chub of Gimme Lean Sausage style, then add one large chopped yellow or white onion, one or two (depending on size) bell peppers cut up and some garlic. When the onions are starting to clarify add 28 ozs (2 normal cans or one big one) of crushed tomatoes with green chilis, two cans (drained and rinsed) of black beans and two cans (drained and rinsed) of pinto beans. If things look thin add a bit of tomato paste.

Once all the main ingredients have heated through it's time to add seasonings. At this point I add frontier brand mexican seasoning (I buy it in bulk at the health food store) to taste (I think I use about 2 tbsps but I can't promise that's right,) a pinch of red pepper flakes, a tablespoon or two of blackstrap molasses (the secret to the smoky sweet taste of my chili) and a splash of tamari.

Then I let it simmer a bit longer and fine-tune the seasoning if required. It's good with tortillas, over rice, with cornbread... I'm hungry now.