Chili

• 1 pound plum tomatoes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 large cloves garlic, minced
• 1 green pepper, chopped
• 1 jalapeno pepper, minced
• 2 cups tomato puree
• 1/4 teaspoon coriander
• 18 teaspoon allspice
• 1 1/2 teaspoons oregano
• 1 tablespoon mild chili powder (see note)
• 1 1/2 teaspoons cumin
• 2 tablespoons fresh coriander, optional
• 1/2 to 23 pounds dried pinto or kidney beans, cooked, or 2 (16-ounce) cans

1. Chop half the tomatoes.
2. Puree the rest.
3. Heat oil.
4. Saute onion, garlic, green pepper and jalapeno in hot oil until onion is soft.
5. Add pureed and chopped tomatoes, spices and beans.
6. Cover and simmer about 30 minutes.
7. Correct seasonings and serve.

tomatoes, vegetable oil, onions, garlic, green pepper, pepper, tomato puree, coriander, allspice, oregano, chili powder, cumin, fresh coriander, pinto

Taken from cooking.nytimes.com/recipes/2542 (may not work)