This smoky-flavored chili is so good you’ll never miss the meat!
½ cup extra-virgin olive oil (enough to generously
cover bottom of pot)
2 large white onions, chopped
Cook until softened and translucent
12 garlic cloves minced or crushed
Cook 1-2 minutes
4 tsp. chili powder
Cook 2-3 minutes until oil has taken on the color of the chili
3 or 4 chipotle peppers in adobo sauce (Goya), plus 3 tsp. adobo sauce
Finely chop chipotle peppers
Optional: add 1 tsp crushed red pepper flakes (we do!)
1 6-oz. can cup tomato paste
Cook until it starts to stick to bottom of pan when scraped with spatula (almost burned)
2 28-oz. cans diced tomatoes (can be fire roasted or not)
Gradually increase heat until simmering. Cook 10 minutes.
4 15-oz. cans
pinto beans, drained and rinsed
4 tsp. salt
Freshly ground black pepper
2 cups of water to cover beans
Simmer with splatter screen at least 30 minutes, until thickened
1 lime
Add juice of lime after done cooking
Fritos or other salty tortilla chips
Serve with Fritos to mix in when eating
Add squeeze of lime to each bowl when serving
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