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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | Peppers, sweet, red, raw, chopped | 1 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | green pepper, finely chopped | 4 | cloves | garlic minced | 1 | cube | beef bouillon | 2 | cans (16 fl oz) | tomatoes canned, crushed | 1 | can (15 oz) | black beans, canned, Bush's | 1 | can (15 oz) | Kidney beans, drained and rinsed | 1 | cup | Refried beans, organic, canned |
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Steps
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Sequence
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Step
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| | 1 | 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 |
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