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Sweet and Spicy Chili Sin Carne
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| ------------- 4 tablespons of butter | |
| 4 | Tomatoes |
| 1 cup | Bosonic vinegar |
| 1 lb | red peppers |
| 1/2 lb | green pepper |
| 1 large | yellow onion |
| 1 large | red onion |
| 1/2 lb | mushrooms |
| 2 heads | garlic |
| 1 lb | celery |
| 1 lb | corn |
| 1/2 | sliced carrots |
| 1/2 lb | black beans |
| 1/2 lb | red beans |
| 1/2 lb | pinto beans |
| 4 tablespoons | oregano |
| 4 tablespoons | cumin |
| 4 cubes | vegetable bouillon |
| 4 tablespoons | chili powder |
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1/2 lb black beans, 1/2 lb red beans and 1/2 lb pinto beans that I soaked in water over night.
Then put them in a pressure cooker until the regulator weight fully levitates at which time the heat is turned off and the pressure cooker is allowed to cool off. This seems to give me perfectly cooked beans every time.
Next make a very simple Tomato Puree.
4 lb of tomatoes I cut in half and boiled for 5 minutes. Drain the water and put them in a blender with their skin and seeds to puree them. Take this along with 1 cup of bosonic vinegar in a pan that is heated until it reduces down to a thick texture.
Next chop a red onion and yellow onion that is added to a pan that has some browned some butter in it and cook the onions until they become translucent.
Next add chopped red and green peppers to the onions and cooked the mixture until the peppers are tender at which time add the chopped mushrooms, frozen corn, chopped garlic, chopped celery and frozen sliced carrots and continued cooking everything until everything is tender.
Take the vegetable bouillon that has been dissolved in 1 cup of water was add to the vegetables to make a thick soup of vegetables ready to be used in the chili.
Finally the beans and tomato puree are added to a large sauce pan along with the cooked vegetable mix, oregano, cumin, pure, chili powder and enough water to give a thick soup like consistency. Bring this to a boil and then simmered for about an hour.
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