Everybody's Chili

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1		Onion - chopped
1		Red bell pepper - core chop
1 cup	110g / 3.9oz	Celery - sliced
2		Garlic - minced
15 oz	426g	Cooked pinto beans - canned
15 oz	426g	Cooked kidney beans - canned
15 oz	426g	Chopped tomatoes - canned with juice
10 1/2 oz	298g	Red chili sauce - or
		Enchilada sauce
1 cup	237ml	Beer - or
		Vegetable broth
2 teaspoons	10ml	Menudo spice mix
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cinnamon
		Lime wedges
1 cup	146g / 5.1oz	Cheddar cheese - grated
1/2 cup	8g / 0.3oz	Fresh cilantro leaves

Recipe Instructions

1. To a 6- to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes.

2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days.

3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings.

"Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks. It also needed to be easy to make ahead and to reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets."

Source:
Sunset Mar 1996, Alan Azulay, Federal Way, WA

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