| 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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