Difference between revisions of "The Devil's Chili"
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* 1 can (15 oz) [[tomato sauce]] | * 1 can (15 oz) [[tomato sauce]] | ||
| − | == | + | == Procedures == |
# In a large saucepan, saute [[onion]]s, [[garlic]], [[shallot]], scallions, and [[green bell pepper|green pepper]] in [[oil]]. | # In a large saucepan, saute [[onion]]s, [[garlic]], [[shallot]], scallions, and [[green bell pepper|green pepper]] in [[oil]]. | ||
# Add [[water]], beans, and seasonings. | # Add [[water]], beans, and seasonings. | ||
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[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
| − | [[Category:Venezuelan Vegetarian]] | + | [[Category:Venezuelan cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
Latest revision as of 15:54, 11 July 2012
File:1138802455.jpg
The Devil's Chili
Ingredients
- 1 cup onions, grated
- 1 garlic clove, minced
- 1 shallot bulb, minced
- 3 large scallions, minced
- 1 large green bell pepper, chopped
- 1 oz olive or other salad oil
- 2 quart ,water
- 1 lb kidney, pink or pinto beans, washed, sorted and soaked
- 1 large bay leaf, crushed
- 1 tsp miso paste
- 1 tsp mild or hot curry
- 1 tsp basil
- 1 tbsp paprika
- chili powder to taste
- salt and pepper to taste
- 3 large tomatoes, chopped, or
- 1 can (15 oz) peeled tomatoes
- 1 can (15 oz) tomato sauce
