| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Main dish, Tex-mex |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Defatted broth |
| 2 |
lg |
Onions — minced |
| 5 |
lg |
Cloves garlic — minced |
| 1 |
ts |
Minced Jalapeno pepper(or>> |
|
|
More if desired) |
| 1 |
|
Bell pepper — minced |
| 2 |
ts |
Chili powder (or to taste) |
| 2 |
ts |
Ground cumin (or to taste) |
| 4 |
c |
Canned pinto beans — |
|
|
Drained |
| 1 |
c |
Tomatoes — chopped |
| 3 |
tb |
Chopped cilantro (or more) |
|
|
Salt & pepper to taste |
| 1/2 |
c |
Crushed tortilla chips>>>>> |
|
|
No-oil — baked type. |
INSTRUCTIONS
Bring 1/4 c. broth to simmer in Dutch oven over med heat. Add onions and
saute slowly 5 to 8 minutes, stirring frequently, or until onions are soft.
Add garlic, jalapeno and bell peppers, chili pwdr., cumin, 3 c. pinto beans
and remaining 2 c. broth. Bring to boil.
Puree remaining 1 c. pintos with tomatoes in blender on high speed./ Add to
chili with half the cilantro. Reduce heat. Cook until thick, 30 min. Stir
in remaining cilantro. Season to taste with salt and pepper. Garnish with
tortilla chips.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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