The Devil's Chili Recipe - Cooking Index
The Devil's Chili Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Onions - grated |
| 1 | Garlic clove - minced | |
| 1 | Shallot bulb - minced | |
| 3 | Scallions - minced (large) | |
| 1 | Bell pepper - chopped (large) | |
| 1 oz | 28g | Olive or other salad oil |
| 2 | -- water | |
| 1 lb | 454g / 16oz | Kidney - pink or pinto beans, washed, sorted and s |
| 1 | Bay leaf - crushed (large) | |
| 1 teaspoon | 5ml | Miso paste |
| 1 teaspoon | 5ml | Mild or hot curry |
| 1 teaspoon | 5ml | Basil |
| 1 tablespoon | 15ml | Paprika |
| Chili powder to taste | ||
| Salt and pepper to taste | ||
| 3 | Tomatoes; chopped - or (large) | |
| 1 | Peeled tomatoes - (15 oz) | |
| 1 | Tomato sauce - (15 oz) |
In a large saucepan, saute onions, garlic, shallot, scallions, and green pepper in oil. Add water, beans, and seasonings. Simmer for 1 1/2 hours. Add tomatoes and tomato sauce.
Simmer for 1 hour more or until fork-tender. For spicier chili, use 2 or more cloves of garlic. Serve piping hot.
Source:
John Thorne Sep/Oct Chile Pepper Magazine
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