| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Chili | 8 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil, or salad oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper, stemmed, seeded, and chopped | |
| 1 | c | Celery, sliced |
| 2 | Cloves garlic, minced | |
| 15 | oz | Pinto beans (canned) |
| 15 | oz | Kidney beans (canned) |
| 15 | oz | Tomatoes with juice, chopped |
| 10 1/2 | oz | Red chili sauce, or enchilada sauce |
| 1 | c | Beer, or vegetable broth |
| 2 | ts | Menudo spice mix |
| 1/2 | ts | Ground coriander |
| 1/2 | Ground cinnamon | |
| Lime wedges* | ||
| 1 | c | Cheddar cheese, grated |
| 1/2 | c | Fresh cilantro leaves, slightly chopped |
INSTRUCTIONS
1. To a 6- to 8-quart pan over medium-high heat, add oil, onion, pepper, celery, and garlic. Cook, stirring, until tinged brown, 6 minutes. 2. Add beans, tomatoes with juice, chili sauce, beer, menudo spice, coriander, and cinnamon. Reduce heat to medium-low, and cook until flavors are well blended, about 45 minutes. Serve, or cool and refrigerate up to 4 days. 3. Squeeze lime, and sprinkle cheese and cilantro, over individual servings. Alan Azulay created this recipe because he wanted a dish that would satisfy everyone at potlucks, that could be made ahead and that would reheat in a microwave. His flavor secret is menudo spice mix, which you'll find in the ethnic section at most supermarkets, or in Latino markets. Cooking time: About 55 minutes Prep time: About 15 minutes. Per serving: 221 cal., 26% (58 cal.) from fat; 11 g protein; 6.4 g fat (3.2 g sat.); 32 g carbo.; 1,115 mg sodium; 15 mg chol. MC format by Brenda Adams; mc post 5/16/97 Recipe by: Alan Azulay, Federal Way, Washington Posted to MC-Recipe Digest V1 #613 by Badams <adamsfmle@sprintmail.com> on May 16, 1997
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