Ingredients
1/4 cup olive oil
2 cups chopped onions
1 coarsely chopped chili pepper
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
16-ounce can black beans, 16 oz can of pinto beans
1 16-ounce can diced tomato
2 uber finely chopped corn tortillas
Preparation Heat oil in heavy large pot over medium-high heat. Add onions, pepper, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin stir 2 minutes. Mix in beans and diced tomatoes. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, mix in finely chopped tortillas to thicken chili. Season to taste with salt and pepper. a little sour cream never hurts. i serve over steamed rice.
1/4 cup olive oil
2 cups chopped onions
1 coarsely chopped chili pepper
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
16-ounce can black beans, 16 oz can of pinto beans
1 16-ounce can diced tomato
2 uber finely chopped corn tortillas
Preparation Heat oil in heavy large pot over medium-high heat. Add onions, pepper, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin stir 2 minutes. Mix in beans and diced tomatoes. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, mix in finely chopped tortillas to thicken chili. Season to taste with salt and pepper. a little sour cream never hurts. i serve over steamed rice.
No comments:
Post a Comment