2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
TOPPINGS - (See Below)
Instructions
Over moderate heat, add oil to a deep pot and combine onion,
peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables.
Deglaze pan with beer or broth, add tomatoes, black beans, red
kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken
chili by stirring in refried beans. Simmer over low heat about 5 to
10 minutes longer, then serve up bowls of chili and top with
shredded cheese, scallions, and tomatoes. Place bowls on charger
plates piled with assorted tortilla chips.
TOPPINGS - 8 ounces (2 cups shredded) spicy monterey jack or smoked
cheddar, Chopped scallions, whites and greens, Diced fresh seeded
plum tomato, Blue and red corn tortilla chips or black bean tortilla
chips, for dipping
Originally Submitted
5/13/2009
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