Frijole Mole Chili

Yield: 6 Servings

2 cup coarsely onions, Chopped
2 cloves garlic, minced
2 Tbsp vegetable oil
1 can dark red kidney beans
-rinsed and d, rained 15 oz
1 can black beans (15 ounce can )
-rinsed, and drained
1 can pinto beans (15 ounce can )
- rinsed, and drained
1 can whole tomatoes (28 oz can )
-undrained, coarsely chopped
1 large green pepper cut into
- 1/2-in, pieces
1 cup picante sauce
2 Tbsp unsweetened cocoa
2 tsp cumin, Ground
1 tsp oregano leaves, crushed
1/2 tsp salt
1/8 tsp nutmeg, Ground
1/8 tsp allspice, Ground
1 dash of cloves (opt), Ground
OPTIONAL TOPPINGS ==============
1 sour cream
1 cilantro, Chopped
1 Monterrey jack cheese, Shredded

: Cook onion and garlic in oil in large saucepan or Dutch oven
until onion is tender but not brown. Add remaining ingredients
except optional toppings; bring to a boil. Reduce heat; cover and
simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring
occasionally. Ladle into bowls; garnish as desired and serve with
additional picante sauce. Makes 6 servings, about 8 cups chili.


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H&L Speakeasy Chili

Yield: 12 Servings

5 lb ground round
16 oz can , dark red kidney beans
16 oz can , light red kidney beans
2 (16 oz) can s small red beans
1 Tbsp vegetable oil
3 large green peppers, cored and
1 chopped
3 jalapeno peppers, cored and
1 chopped
1 large red onion, chopped
1 large Spanish onion, chopped
1 large white (or yellow onion)
1 chopped
8 (8-10!) cloves garlic
1 finely, Chopped
4 (28-32 oz.) can s whole
1 tomatoes
3 (64 oz) can s of tomato juice
1 chili powder, To Taste
1 salt and pepper

Break up and cook meat in large frying pan until browned and crumbly.

Drain thoroughly. Season with salt, pepper, and at least 1
tablespoon of chili powder. Set aside. Saute green peppers,
jalapenos, onions, and garlic in oil until limp. Quarter the whole
tomatoes and dump with juice from pan into a large pot. Add
hamburger, sauteed vegetables, and beans to pot. Add tomato juice
until chili is soupy, not too thick. Season with chili powder to
taste. Simmer for 90 minutes, stirring frequently to prevent
scorching. Leftover chili can be frozen.

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Get 5 of these secret recipes for free just for visiting the site.

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