Sunday, May 3, 2015

Deon's Chili

Delicious paired with this cornbread!

1 large onion, diced small
2 t of minced Garlic (I used about 4 small cloves)
1 15-oz can diced tomatoes
1 15-oz can fire-roasted tomatoes (with or without green chiles)
1 15-oz can tomato sauce
1 can red kidney beans, rinsed and drained
1 can white kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 lb of portabella mushrooms (I used baby bellas)
2-4 T raw sugar or date paste or syrup (depending on how sweet you want it)
1-2 t salt (depending on your taste)
2 T chili powder
½ t paprika
½ t cumin
1 t cayenne pepper powder (I used 1/4 t. because I'm a weenie)
½ t white distilled vinegar or cider vinegar

PRESSURE COOKER NOTE: If you do this in the pressure cooker, brown the onions and garlic first with the "Brown" feature, then dump everything else in a cook on pressure for 8 minutes with NATURAL RELEASE.

Sauté onion and garlic together. Divide mushroom in half; chop half into ¼ inch in size; mince the other half of the mushrooms.
Mix dry ingredients separately.

Once onions are caramelized, add dry ingredients. Let cook for about 5 to 10 minutes. Add mushrooms to onion and spice mixture. Add vinegar and let it simmer for a few minutes. Stir to make sure mushrooms and onions are covered with the spices. Add diced tomatoes, Rotel tomatoes and tomato sauce; bring to a boil. Add beans; bring back to a boil and reduce heat and let simmer for 10 minutes and serve.

Modified slightly from original recipe by Deon Buhrman

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