Red Chili

  1. In a Dutch oven, over medium heat, cook cumin, oregano, and chili for 1 to 2 minutes, then remove and set aside.
  2. Heat oil in the Dutch oven, still on medium heat, and add beets, onions, red pepper, 1/4 teaspoon black pepper and cook about 15 minutes, stirring occasionally.
  3. Add garlic, spices, and cook 2 minutes while stirring.
  4. Add tomato, beans, and water then increase heat to medium high and bring to a boil; reduce heat to medium low and cook 30 minutes, stirring occasionally and mashing some of the beans.
  5. Season with an additional 1/4 teaspoon black pepper, if needed.
  6. Divide chili among individual serving bowls; garnish with a dollop of sour cream and fresh cilantro and cornbread on the side.

ground cumin, oregano, chipotle powder, vegetable oil, beets, red onion, red peppers, garlic, tomatoes, black beans, red kidney beans, pinto beans, water, sour cream, fresh cilantro

Taken from www.food.com/recipe/red-chili-408213 (may not work)

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