Carol’s Chili

December 31, 2017 CarolAnn

I’ve served this chili to family, and at gatherings large and small. Most everyone loves it. There are always several requests for the recipe! It is also very quick and simple to prepare.

Makes about 3 quarts, 16 cups, or 10 12-ounce bowls. Easily halved or doubled. It freezes very well.

Carol’s Chili

I've served this chili to family, and at gatherings large and small. Most everyone loves it. There are always several requests for the recipe! It is also very quick and simple to prepare.

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Ingredients

  • 1 clove garlic
  • 1 jalapeño pepper
  • 2-3 bell peppers (red and/or green and/or yellow)
  • 2-3 yellow onions
  • 1-2 tablespoon olive oil
  • 1 28-oz can tomatoes (Muir Glenn brand is especially good)
  • 3 cans beans (I like to use black and pinto both)
  • ½ 10-ounce package frozen corn kernels
  • chili powder, to taste (at least 1 tablespoon)
  • cumin (at least 1 teaspoon)
  • grated cheddar or jack cheese (as accompaniment)

Instructions

  1. Prepare veggies: mince the garlic, finely chop the jalapeño pepper, chop the bell peppers, and chop the onions.
  2. Pour olive oil into large pot and heat it up a bit. Sauté the veggies until they are quite soft.
  3. Open all the cans: tomatoes and beans. Rinse the beans through a colander. Add tomatoes and beans to the pot. Add the chili powder and cumin. Simmer for about 30 minutes.
  4. Add the corn (no need to thaw). Simmer a bit longer. Adjust the seasonings. Serve with grated cheddar or jack cheese.

Notes

Makes about 3 quarts, 16 cups, or 10 12-ounce bowls. Easily halved or doubled. It freezes very well.

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http://thesandboxchef.com/carols-chili/