Lest you think my Texas Red relies too much on canned and otherwise preserved foods, let me share my method for vegetarian diner chili. (I did say vegetarian chilis were a whole nother thing, didn’t I?)
You’ll need:
cooking fat
1 sweet yellow onion; chopped medium
4 cloves garlic; minced
1 can (abt 15 ounces) each of red, black, and pinto beans; drained
1 similarly sized can diced tomatoes with green chiles; undrained
some spicy tomato/vegetable juice
several tablespoons chili powder
a teaspoon or so ground comino
pickled jalapeños, chopped medium
salt
Chop the onion medium and soften in hot fat. Add the minced garlic for a minute or two before you add the beans, tomatoes, and juice. Add the spices, jalapeños, and salt to taste. Let simmer about half an hour. Serve with the usual accoutrement: grated cheese, chopped scallions, saltines.
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