Four Dead In O-Hi-O Chili

Recipe Ingredients

3/4 cup	177ml	Olive oil
5		Garlic cloves - chopped
1		Onion - chopped
1		Pepper - red bell, chopped
2		Zucchini - chopped
2		Carrots - chopped
2		Celery stalks - chopped
35 oz	994g	Tomatoes - canned (28 oz?)
1 1/2 lbs	681g / 24oz	Tomatoes - fresh ripe
3 tablespoons	45ml	Chili powder
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Basil
1 tablespoon	15ml	Oregano
2 teaspoons	10ml	Pepper
1 teaspoon	5ml	Salt
6 oz	170g	Beer - flat
1/2 cup	73g / 2.6oz	Parsley - chopped
12 oz	340g	Kidney beans
12 oz	340g	Garbanzo beans
1/4 cup	36g / 1.3oz	Dill - fresh, chopped
2 teaspoons	10ml	Lemon juice
		Cheese - shredded
		Sour cream
		Sunflower seeds

Recipe Instructions

Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot. Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add beans, dill, and lemon juice. Cook 15 minutes longer, stirring. Add more chili powder if needed. Serve topped with cheese, sour cream, and sunflower seeds.

Source:
Houston Chronicle, May 1997

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