The Chili Cookbook by Robb Walsh

Author:Robb Walsh
Language: eng
Format: epub, pdf
Publisher: Potter/TenSpeed/Harmony
Published: 2015-09-29T04:00:00+00:00

SERVES 5

2 yellow onions, diced

2 green bell peppers, diced

1 tablespoon olive oil

Salt and freshly ground black pepper

Garlic powder

2½ pounds ground sirloin

3 to 4 tablespoons mole sauce

2 (8-ounce) cans tomato sauce

½ cup chili powder

1 (16-ounce) can kidney beans

Sauté half the onion and peppers in 1½ teaspoons of the olive oil over medium-high heat. Add salt, pepper, and garlic to taste. Brown the meat separately over medium-high heat, leaving it in chunks. Drain the fat. Add the onion/pepper mixture to the meat. Add 3 tablespoons of the mole to the mixture. Transfer to a large pot. Add the tomato sauce, 2 to 3 cans water, and 3 tablespoons of the chili powder. Bring to a boil. Add the remaining 1 tablespoon mole, if desired. Simmer for 1 hour. Season and stir occasionally.

Sauté the remaining onions and peppers in the remaining olive oil as above. Add to the pot, along with drained beans. Add the remaining 1 tablespoon chili powder or add to taste. Continue simmering for about 15 minutes until everything is heated through, then serve.

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