Tuesday, July 13, 2010

Spicy White Bean Chili

I recently made a chili for a group of friends. It turned out well so I decided to post the recipe without the picture. But believe me.... If you follow this rough recipe, even with a little extra of this or that, it will come out well. Chili, my friends, is forgiving. That is why I love it.

Spicy White Bean Chili


1 tbsp apple cider vinegar
1 tbsp malt vinegar
1 tsp cumin
1 tsp paprika
1/2 tbsp barley syrup (I used) or molasses
1 tsp Adobo spice
1 jalapeno chopped with seeds
1 habanero (left intact and removed before serving)
2 cloves garlic, chopped

Base Ingredients:

2 cups water
1 can pinto beans
1/2 container of Great Northern Beans (Trader Joe's)
1/2 cup tomato sauce
2 small tomatoes, diced
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 red onion, chopped


(1) Spray a 2 quart pan with olive oil. Add chopped garlic and onions and saute until slightly brown on medium heat.
(2) Add the red and green bell peppers to the mixture. Saute for 3-5 minutes.
(3) Add the beans and tomato sauce to the pan, followed by the jalapeno. Saute for a 2-3 minutes. Add water, spices, malt vinegar, and apple cider vinegar. 
(4) After 30 minutes, lower the heat. Add the habanero and the small tomatoes. Simmer for 1 hour (basically forget about it). 
(5) Remove habanero and serve.

Always with chili, it tastes better after a few hours of letting the flavors meld. I like to make a day in advance but this tastes good right after making.

Either way, enjoy.

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