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three bean chili
10 Jan 07
Start by frying. . .
- 2 T olive oil
- 1 medium onion, chopped
- 4 cloves garlic, quartered
- 1/4 t fresh ground black pepper
- 1/2 t cayenne pepper
As the onion is frying, chop and add. . .
- 1 carrot
- 1 stalk celery
Continue frying these veggies until the onions are clear and perhaps even a little brown. Then add. . .
- 28oz can diced tomatoes
- 14oz can tomato sauce
- 19oz can black beans
- 19oz can red kidney beans
- 19oz can romano beans
- 1 green pepper, chopped
- 1 c frozen corn
- 1/2 c beer
- pinch sea salt
- 1 t oregano
- 4 T chili powder
Important: drain and rinse the beans before adding them!
Bring these ingredients to a boil over medium heat, turn down the heat a bit and simmer until done (about 30 minutes). To make it thicker, just cook longer. The sauce should be a nice, thick, rich brown. This makes a fair amount, and is great left-over. Eat with rice or buttered toast.
A couple notes: the spice ingredients (black pepper, cayenne, garlic) can be adjusted to suit varying taste and heat preferences. The choice of beer is also important. A dark ale is preferable: I use Upper Canada Dark, but for those geographically deprived something like Newcastle or Heineken Special Dark will do quite nicely. Guinness is wrong, however. In a pinch, any beer that has beer flavour (in other words, any beer that’s not American; or Blue, or Canadian, or OV—do they still make OV?) will be fine.
Posted by pzed on January 10, 2007 at 8.29pm
Categories: recipes
Comments on "three bean chili"
You might want to specify there that you mean don’t use Molson Canadian rather than Canadian beer. Since you’ve said don’t use any American beer.
I thought they still made OV, but it’s not on Wikipedia’s list of Molson beers. Brador is, though, and I thought for sure that was a thing of the past. And did you know Molson also makes Rickard’s Red? Which would explain why it’s so terrible.
Posted by jodi on January 10, 2007 at 10.46pm :: link
