Hmmm..what a difference a year makes. Oh last year the year of the six pack. Sixburgh. And all that. What glory what glee. What a party. Remember this?
Sigh. Now we’re on again. Apparently you have to watch the superbowl even if your team isn’t playing. Whaaat??!!!!
Now just last week we gave a shout out to our good friend rachel ray, and made her Veg-Head Chili. The kids seemed to really like it–and while the big draw was probably that it was a Rachel recipe, they still did eat it! Even the girl ate up her portion and asked for more, even though it was “too spicy! too spicy!!” It was a bit spicy. I think i added to much cayenne and jalapeno. But the real problem was the beaniness. It’s a lot of beans! More than the usual. So beware.
Veg-Head inspired chili
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 1 large jalapeno pepper, chopped
- 4 cloves garlic, minced
- 1 cup pale beer
- 1 (28- ounce) can crushed tomatoes
- 1 (14-ounce) can black beans
- 1 (14-ounce) can dark red kidney beans
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- hot pepper sauce, several drops
- 1 teaspoon coarse salt
- 1 cup spicy vegetarian refried beans
Fry up onion in large saucepan. Add peppers soon after. Saute til soft. Add rest of ingredients and simmer. I didn’t seed the jalapeno and added a good shake of cayenne–and it was probably too spicy! Serve with sour cream chopped green onions, shredded cheese. I used a pretty hoppy beer which I wouldn’t do again either. I added a touch of sugar to tone it down. The chili was better the next day. So I’ll try it again when i want a chili that is not super veggie, but more beanie.
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