This recipe was made for me when I came home from back surgery this past summer. She made it as it was, but slacked off on the spice. She had no idea on how much spice we did or did not like. Little did she know that my husband and daughters middle name is 'hot sauce'. With that said, she snagged it from Rachael Ray and man, let me tell you, this chili is to die for. So set your slow cookers to high, and let this puppy cook.
2T olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable broth (we used beer, we don't drink it so why not cook with it)
1 (32 ounce) can crushed tomatoes (It does make a difference, but use what you have)
1 (14 ounce) can black beans (I usually have some cooked in the frig already)
1 (14 ounce) can dark red kidney beans (Same as above)
1T ground cumin
2T chili powder
1T hot sauce (This is where I toned it down. You can always add hotness, but you can't take it away)
1t sea salt
1 cup spicy vegetarian refried beans (Again we had homemade ready to go)
Over medium heat, add oil to a deep pot and combine onions, peppers, and garlic. Saute for 3-5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5-10 minutes longer, then serve up bowl,s of chili and top with shredded cheese, scallions, and tomatoes.
Diced fresh tomatoes
Blue and or red corn tortilla chips or black bean tortilla chips for dipping
This was to die for. And if I had to have a poster child recipe for chili, this would be it. We love chili in this house and we needed to change nothing except tone down the spice a bit, but other than that you are AOK! Make this one, you will not regret it!!!!!!!
P.S. Thank you Crystal