Prep 20 mins
Cook 1 hr
This comes from the "Something for Everyone" Cookbook by Carol Gelles. It takes one base recipe and then you make half vegetarian and the other half with meat. This has been helpful for me since I converted to vegetarianism and the rest of my family didn't. To make it totally vegetarian, increase black beans to 1 1/2 cups. To make it totally meat-eater friendly, omit additional beer and tomato paste. Increase ground beef to 1 pound and brown with onion, pepper and garlic at the beginning.
- 1 1⁄2 tablespoons vegetable oil
- 1 1⁄2 cups chopped onions
- 1⁄2 cup chopped green pepper
- 4 minced garlic cloves
- 3 tablespoons chili powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 3 cups chopped tomatoes
- 1 cup beer
- 1 tablespoon molasses
- 1⁄2 teaspoon oregano
- 1 1⁄2 cups canned red kidney beans (or cook your own)
- 1 cup canned black beans
For meat eaters
- 1⁄2 lb ground beef
- 1⁄4 cup beer
- 3 tablespoons tomato paste
- Heat oil over medium- heat in 3-quart saucepan.
- Add onion, bell pepper and garlic. Cook until softened (about 3 minutes).
- Stir in chili powder, cinnamon, cumin, salt and red pepper until absorbed.
- Add tomatoes, beer, molasses and oregano. Bring to a boil.
- Stir in kidney beans.
- Reduce heat, cover and simmer for 20 minutes.
- Uncover and simmer another 20 minutes, stirring occasionally.
- Remove 2 cups of base for the meat added portion.
- For vegetarian:.
- Add black beans to remaining base recipe in 3-quart saucepan.
- Simmer 10-15 minutes, stirring occasionally.
- For Chili Con Carne:.
- In 2 quart sauce pan cook ground beef over medium-high heat until brown.
- Add the reserved 2 cups base recipe.
- Stir in beer and tomato paste.
- Cover and simmer 10 to 15 minutes, stirring occasionally.