There are those who argue that a good chili must simmer and stew for at least 3 or 4 hours. I used to be one of these folk until yesterday.I had about 20 minutes to make food and Amy (my wife) suggested chili. Naturally, I scoffed and repeated the aforementioned food law to her. She rolled her eyes and proceeded to thoroughly prove me wrong.
HOLY CRAP this stuff was good!
And the magic of it is how simple and quick it was to bring about such gastronomic excellence.
Here's how it was concocted:
3 cans of beans of your choice (we used pinto, black, and kidney)
2 cans of diced tomatoes with juices
1 can of Trader Joe's diced tomatoes with fire roasted green chilies
1 can of Ortega Mild Green chilies
about 1/2 cup of chopped green bell peppers (we kinda cheated on the time as these were pre-chopped and frozen, but still from our garden)
two large cloves of garlic, pressed
plus the following spices to taste:
Emeril's Essence, chili powder, cumin, and a dash of cinnamon.
(Texture enlarged to show detail)The heat and flavor of this recipe rivaled some of the best slow-cooked chilis that I've tasted.
It was soo good. I too was amazed that it would taste so good in only 15 min. have a recipe for 15 min cake which is another midnomer. I want the recipe for the sweet potatoe chili..
ReplyDeleteAnd here I thought the only quick chili was chili in a can. I'll have to make this sometime.
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