This recipe is an slight variation of the one found in The Perfect Mix by Diane Phillips
Ingredients:
For “Chili Mix”
1 TBSP chili powder
2 tsp ground cumin
2 tsp dried oregano
2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp smoked paprika (smoked is not optional)
1/4 tsp cayenne pepper
1/3 cup masa harina (optional)
Ingredients for Chili:
2 TBSP oil
2 lbs. beans (a mix of red, pinto, and black work well)
1 portion of Chili Mix (to taste)
1 16-oz can tomato puree
3/4 cup chopped onion
2 cups water
Grated Cheese
Directions:
For Chili Mix:
Combine all ingredients in a bowl and blend well. You can use this mix right away or make a large batch so you have some available for later. No need to worry about preservatives and fillers in store bought chili mix.
For Chili:
You can use canned beans or cook the dry beans ahead of time. (This does not really take much effort, except in preplanning.)
Heat the oil in a pot and sauté chopped onions until they are translucent. Then, add the Chili Mix, beans, tomato purée, and water. Simmer for 45 minutes. The chili does have a tendency to stick, so stir it every so often.
If you just want chili, you can serve it with sour cream, onions, and cheese. If you want to use the chili for stuffed green peppers then head back to the Five Autumn Recipes post