Chili With Corn Tortillas

• 1 pound plum tomatoes
• 2 tablespoons corn oil
• 2 large onions, chopped
• 3 large cloves garlic, minced
• 1 jalapeno pepper, minced
• 2 cups canned no-salt-added tomato puree
• 1/4 teaspoon ground coriander
• 18 teaspoon allspice
• 1 1/2 teaspoons dried oregano
• 1 tablespoon mild pure chili powder
• 1 1/2 teaspoons ground cumin
• 2 tablespoons fresh coriander (cilantro) optional
• 2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked
• 8 to 10 corn tortillas

1. Chop half of tomatoes; puree rest, with a food processor if possible.
2. Heat oil.
3. Saute onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans.
4. Cover and simmer about 30 minutes; adjust seasonings.
5. If desired, freeze in portions suitable for individual or family use.
6. To serve, defrost and reheat.
7. While chili is cooking make salad.
8. Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

tomatoes, corn oil, onions, garlic, pepper, salt, ground coriander, allspice, oregano, chili powder, ground cumin, fresh coriander, pinto, corn tortillas

Taken from cooking.nytimes.com/recipes/2309 (may not work)