Guest guest Posted October 10, 2000 Report Share Posted October 10, 2000 * Exported from MasterCook * Blazing Three-Chile Chili Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 80 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 serrano chile -- minced 1 jalapeno -- minced 3 tablespoons hot chili powder (see separate recipe) 1 teaspoon sugar 1 teaspoon ground cumin 2 cups diced tomatoes -- canned or fresh 2 cups fresh or frozen corn kernels 4 ounces canned diced green chiles -- drained 1 1/2 cups water or tomato juice 3 cups cooked pinto beans 1 cup grated cheddar or say cheese -- for garnish The sweetness of the corn helps to offset some of the chile heat, but you'll still want to plan a few " cool-down " accompaniments for this fiery chili. True fire-eaters may want to increase the number of chiles, or add a habanero or scotch bonnet to the pot. Heat the oil in a large chili pot over medium heat. Add the serrano and jalapeno, cover, and cook until softened, about 5 minutes. Add the chili powder, sugar, cumin, tomatoes, corn, chiles, water or tomato juice, and pinto beans. Bring to a boil, lower the heat, and simmer 30 to 45 minutes, adding more water if mixture becomes too thick. Serve topped with the grated cheese. Serves 4 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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