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Chili

Based and evolved from Elizabeth's childhood memories

Mitchel Koster

2024-05-22

6 portion(s)

Ingredients

  • 2 medium onions
  • 4 cloves of garlic
  • 2 bay leaves
  • 1 can of black beans
  • 1 can of kidney beans
  • 1 can of corn
  • 2 cans of chili beans
  • 1 can of tomato sauce
  • 1 can of tomato cubes
  • 1 bottle of pasta sauce
  • 500 ml of broth
  • [seasoning]
  • 1 tbsp of Italian seasoning
  • 2 tsp of cumin
  • 1 tsp of salt
  • 1 tsp of chili powder
  • 1 tsp of smoked paprika powder
  • 1 tsp of Fenugreek
  • .5 jalapeno (de-seeded)
  • .5 madame Jeanette (de-seeded)

Steps

Preperation

Rinse the black beans, corn and kidney beans (the chili beans can keep their sauce). Measure and mix all dry spices and set aside. Finally dice the onion, garlic and half and de-seed the jalapeno and madame Jeanette.

Making the Sauce

Add oil to a large pot and once hot, add the onion until it the skin translucent before adding the Jalapeno and Madame Jeanette with the bay leaves. After a few minutes add in the garlic and saute for a few more minutes. Finally add the dry spice to the pot to toast before de-glazing the tomato cubes.

Once the liquid has evaporated out of the tomato cubes add in the pasta sauce and broth. Bring back to a boil and let simmer for 10 minutes.

Cooking the Chilli

Take out the Madame Jeanette if you don't want the chili to become too spicy, add the beans, and give the pot a good mix. Cook for anywhere from 20 minutes to 4 hours and enjoy chili!