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Title: Everybody's Chili Categories: Chili Yield: 8 Servings 2 ts Olive oil, or salad oil 1 Onion, chopped 1 Red bell pepper, stemmed, -seeded, and chopped 1 c Celery, sliced 2 Cloves garlic, minced 15 oz Pinto beans (canned) 15 oz Kidney beans (canned) 15 oz Tomatoes with juice, chopped 10 1/2 oz Red chili sauce, or -enchilada sauce 1 c Beer, or vegetable broth 2 ts Menudo spice mix 1/2 ts Ground coriander 1/2 Ground cinnamon Lime wedges* 1 c Cheddar cheese, grated 1/2 c Fresh cilantro leaves, -slightly chopped 1. To a 6- to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes. 2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days. 3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings. Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks, that could be made ahead and that would reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets. Cooking time: About 55 minutes Prep time: About 15 minutes. Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6.4 g fat (3.2 g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol. MC format by Brenda Adams; mc post 5/16/97 Recipe by: Alan Azulay, Federal Way, Washington Posted to MC-Recipe Digest V1 #613 by Badams |