In honor of the rescued miners from Chile, and because it is chilly outside, we made chili and cornbread for dinner.
Chili Recipe
1 onion, finely diced
Olive oil
1 tsp. cumin
1 tsp. coriander
three hot peppers (jalapeno will do)
1 bell pepper
1 can tomato paste
1 cup beans
3 tomatoes
Soak beans overnight or at least 8 hours. Discard soak water. (Note, soaking beans makes them more digestible). Saute onion in oil. Add spices. When onions are soft and fragrant, add beans. Cover with 3 cups of water or broth. Bring to a boil. Simmer at least 2 hours. Add remaining ingredients. Simmer at least one hour. Test beans for doneness. The older your beans, the longer you will need to cook them.
* Note, because I was cleaning out the fridge I also threw in one zucchini. *
*Note, the best cornbread recipe I know is found on the back of Alber's brand cornmeal.*
I will give this chile a try before the month is out. Thanks for sharing!
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