Ingredients (use vegan versions):
- one humungous onion, chopped widthwise into rounds
- three cloves garlic, minced
- two carrots, chopped in a fashionably diagonal manner
- two smallish bell peppers (colour of your choice)
- two smallish, ripe tomatoes, diced
- two cans kidney beans (which equals something like 1.5 cups dry beans)
- one can black beans
- Ian and I use half a packet of Mexican chili spice (You can make your own blend depending on how hot you like your chili and what spices you have handy. Try garlic powder, chili powder, a bit of cumin, paprika, and onion salt)
- four good twists ground black pepper
- two small cans tomato paste
- a huge bag of corn chips
- oh yeah, a bit of oil to start things off
Directions:
Things heat up really fast on our
little gas stove, so I like to have
everything chopped and ready to go,
and all the cans opened and drained.
First thing is to fry up the garlic
and onion until it looks like it's on
its way to being soft. Then, throw in
the carrots. wait two minutes or so,
then toss in the peppers. After
another minute, put in the tomatoes.
This is a good time to get creative
with the spices (if you're that kind
of chef). Next come the beans, and you
can wait a few minutes if you like
before adding the tomato paste (if
you've got nothing better to do). The
longer you wait with this chili, the
more flavourful it becomes. you can
let it all simmer on medium heat for
around ten minutes, or until you're so
hungry you just can't anymore... it's
up to you! in this house, we make a
batch of chili to eat for dinner, and
then leave it on the stove overnight.
It's invariably even better the next
day, somehow, so it obviously gets
packed into all our lunches as we
disperse for class.
You can serve this with rice, corn
chips, beer, movies, card games, or
just plain ol' a la carte.
Serves: 6
Preparation time: 30 min
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