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| INGREDIENTS |
- 1 1/2 cups chopped onion
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1 1/4 cups chopped green pepper
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1/2 cup chopped celery
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1 clove garlic, minced
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2 tablespoons vegetable oil
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2 (16-ounce) cans Mexican-style tomatoes
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1/2teaspoon ground red pepper
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1 (16-ounce) can pinto beans
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1 (16-ounce) can kidney beans
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| INSTRUCTIONS |
Saute first four ingredients in oil in a large Dutch oven until tender. Add tomatoes, chili powder, cumin, and red pepper.
Pour pinto beans in a blender and blend until smooth. Add to tomato mixture with remaining can of beans. Bring to a boil; reduce heat and simmer for 30 minutes, uncovered, or until chili reaches the desired consistency.
Note: Cooking longer improves the flavor. |
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