Friday, April 29, 2016

Rosie Makes A Multi-Bean Chili.

 Rosie is still coming up with meatless meals for my Little Hawthornelet.
Today, it's a multi-bean chili.
I actually had trouble typing that.
Beans don't go into real chili do they?
And there's no meat so there's no con carne and, as you know, I'm a lover of the carne.

Rosie's Multi-Bean Chili
1 cup assorted dried beans, cooked
1 TB oil
1 small onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
1 TB chili powder
1 tsp cumin
1 tsp oregano
1 tsp kosher salt
1 12-oz. bottle beer
1 28-oz. can crushed tomatoes, can washed out with a little water to get all the flavor out

This time, I actually soaked the beans overnight.  There's nothing I won't do for my little Hawthornelet. The next day I cooked the beans in simmering water until tender - about 60 minutes.

Heat oil in large pot.  Sauté onion until translucent,about 4 minutes, then add pepper and cook about 2 more minutes.  Add garlic, chili powder, cumin, oregano, and salt and continue cooking, stirring, until brown and very fragrant - about a minute.  Add beer, scraping up the goody bits stuck to the pot.  That's all flavor.  Simmer until beer is reduced by about half.

Add tomatoes and beans. Be sure to swish a little water in the can to get every bit of flavor out.  Bare simmer for about 30 minutes.

Serve with lime wedges, sour cream, diced onion, cilantro, tortilla chips.  Pick and choose.

Chop the pepper and onion.  Mince the garlic.


Add garlic.

Add in spices.

Beer in.


Crushed tomatoes go in.

Add in beans.

And here's your pot of goodness.

I served these with blue corn chips on a blue towel.

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