Guest guest Posted March 26, 2006 Report Share Posted March 26, 2006 Here's my friend Liz's award-winning chili recipe: Ingredients (serves 4+) 3 tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 2 green bell peppers, chopped 2-3 jalapeno peppers, chopped 2 zucchini, chopped 1 yellow squash, chopped 1 eggplant, chopped and peeled 2 carrots, chopped 8 medium mushrooms, sliced 2-3 tbsp chili powder 1 tsp oregano 1 tsp basil 1 tsp thyme 1 bay leaf 2 large cans (28 oz) of plum tomatoes, chopped ¼ tablet Ybarra chocolate, grated and melted into ¼ cup boiling water 2 cans (16 oz) red kidney beans 20 pimento stuffed green olives, halved 20 black olives, sliced Salt and freshly ground black pepper to taste In a large, heavy 8 qt pot, saute all of the vegetables (add them to the mixture in the order given ) for about 5 minutes. Add the spices and herbs and sauté for another 3 minutes. Add the tomatoes and the melted chocolate. Let simmer, covered, for at least an hour. Add water if necessary to keep the mixture from sticking to the pot. Add the beans, olives, and salt and pepper and continue to simmer for 15 minutes. The chili is even better the next day. *For the " secret " ingredient, I use a pinch of cocoa powder instead of the melted chocholate. The recipe is also available on pdf for easy printing on our Senate candidate's website: http://www.chuck2006.com/printable/issues_chili.pdf Dave in Philly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 27, 2006 Report Share Posted March 27, 2006 There is nothing like having squash and zuchini (in particular the Mexican variety) in a chili. It is wonderful. I will have to try the chocolate trick some time. I will definitely try the olives. On 3/26/06, Dave <> wrote: > > Here's my friend Liz's award-winning chili recipe: > > Ingredients (serves 4+) > 3 tbsp olive oil > 2 medium onions, chopped > 2 cloves garlic, minced > 2 green bell peppers, chopped > 2-3 jalapeno peppers, chopped > 2 zucchini, chopped > 1 yellow squash, chopped > 1 eggplant, chopped and peeled > 2 carrots, chopped > 8 medium mushrooms, sliced > 2-3 tbsp chili powder > 1 tsp oregano > 1 tsp basil > 1 tsp thyme > 1 bay leaf > 2 large cans (28 oz) of plum tomatoes, chopped > ¼ tablet Ybarra chocolate, grated and melted into ¼ cup boiling water > 2 cans (16 oz) red kidney beans > 20 pimento stuffed green olives, halved > 20 black olives, sliced > Salt and freshly ground black pepper to taste > > In a large, heavy 8 qt pot, saute all of the vegetables (add them to > the mixture in the order given ) for about 5 minutes. Add the spices > and herbs and sauté for another 3 minutes. Add the tomatoes and the > melted chocolate. Let simmer, covered, for at least an hour. Add > water if necessary to keep the mixture from sticking to the pot. > Add the beans, olives, and salt and pepper and continue to simmer > for 15 minutes. The chili is even better the next day. > > *For the " secret " ingredient, I use a pinch of cocoa powder instead > of the melted chocholate. > > The recipe is also available on pdf for easy printing on our Senate > candidate's website: > > http://www.chuck2006.com/printable/issues_chili.pdf > > > Dave in Philly > > > > > > > Quote Link to comment Share on other sites More sharing options...
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