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Home -> Soups & Stuff -> Chili
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 1/2 pounds dried Great Northern beans, picked through 1 1/2 pounds dried pinto beans, picked through 1/4 cup olive oil 7 cups chopped onion 1/4 cup chili powder or to taste 2 1/2 tbsp. tomato paste 1 1/2 tbsp. minced garlic 1 1/2 tsp. ground cumin 3/4 tsp. dried oregano 3/4 tsp. dried basil 1/4 tsp. cayenne pepper 7 cups chicken or vegetable broth two 15 ounce cans whole kernel corn, undrained 15 ounce jar roasted red bell peppers, drained and chopped 12 ounces prepared tomato sauce 1 tsp. salt 1 tsp. pepper grated cheddar cheese chopped red onion sour cream chopped fresh cilantro leaves
Directions
Place beans in a large pot with water to cover. Let beans soak overnight. Drain beans and add water to cover. Heat beans to a simmer. Simmer beans until tender, stirring occasionally, about 60 to 90 minutes. Drain beans and transfer to a large bowl. Heat oil in same pot. Add onions and cook until tender, about 15 minutes. Add chili powder, tomato paste, garlic, cumin, oregano, basil and cayenne and cook, stirring, 1 minute. Add beans, broth, corn with liquid, bell peppers, tomato sauce, salt and pepper. Heat to a boil. Reduce heat and simmer about 90 minutes until chili is thickened. Garnish with cheddar, red onion, sour cream and cilantro if desired.
Serves 8 to 10.
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