by John Sullivan
Sauté the onions in the olive oil with the chili pepper and the cinnamon until the onions turn translucent and soften. This takes around 10 minutes.
Add the remaining ingredients. I prefer to add the ingredients in the order listed, stirring thoroughly after the diced tomatoes are added, to give the beans, corn and tomatoes a chance to mingle directly with the chili powder.
Heat until hot throughout. Simmering slowly seems to help the flavor some, but I haven't worked out the optimal time for that yet. I've been letting it simmer for about 15 minutes, based on the recommendation of another chili recipe, and that seems to work. Make sure to stir often to avoid burning.
If it were just me eating this, I'd go up to 1 tbsp of tabasco.
As you might guess, this recipe makes a whole lot of chili. For the two of us, it's enough for a couple dinners and a couple lunches each. That would put it in the neighborhood of 12-16 servings.
Cornbread goes well with this. I'll post that recipe soon.
"...The name of the song is called 'Haddocks' Eyes'!"
"Oh, that's the name of the song, is it?" Alice said, trying to
"No, you don't understand," the Knight said, looking a little
vexed. "That's what the name is called. The name really is, 'The Aged
"Then I ought to have said "That's what the song is called'?"
Alice corrected herself.
"No, you oughtn't: that's quite another thing! The song is
called 'Ways and Means': but that's only what it is called you know!"
"Well, what is the song then?" said Alice, who was by this
time completely bewildered.
"I was coming to that," the Knight said. "The song really is
"A-sitting on a Gate": and the tune's my own invention."
-- Lewis Carroll, "Through the Looking Glass"
This page was last modified on 2011 December 20.