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| Sandy's Chili |
1/3 cup oil
3 medium onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 tblsp each ground red chilis, cumin, oregano
1 bay leaf
2 cups water
2 28 oz. cans tomatos
6 oz. can tomato paste
2 cans kidney beans
salt to taste
Saute first five ingredients in oil until limp. Add tofu and
saute
until browned. Mix the spices together in a bowl and sprinkle
into the
pot. Mix thoroughly. Add water, tomatoes and tomato paste.
Stir.
Bring to a boil. Reduce heat and simmer for 2 hours, stirring
occasionally. If desired, at this point, add the kidney
beans. Taste
and correct seasoning. The addition of 1 tsp to 1 tblsp of
cayenne
pepper can make this gradually more spicy. As the recipe
reads, itUs
fairly tame. NOTE: The ground chilis are NOT chili powder.
Most chili
powder is made up of a combination of chilis, oregano, cumin,
salt and
garlic. If chili powder is all you can find, then you will
have to
readjust the cumin and oregano amounts.
Recipe by Sandy Kaplan
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