Saturday, January 28, 2012

Chili ~ Jamie Leigh Style

3 Tablespoons Olive Oil
2 Cloves of Garlic Minced
1 Large Onion Diced
1 Cup Minced Carrots
   (I used my handy dandy chopper)
1 Red New Potato Diced

Sautee all in Olive Oil for 4 minutes.

Then add:
2 cans Petite Diced Tomatoes
1 15 oz. can Tomato Sauce
2 Tablespoons Chili Powder
1 can of water
1 Teaspoon Basil
1/4 tsp Pepper

Dark Red Kidney, Light Red Kidney,
Canellini, Black & Tri Color Beans and Corn.

Rinse and drain beans in colander in the sink,
 before adding to the pot.

Combine all and stir, 
turn heat to extremely low and let simmer for as long as you can.

After it has been simmering for at least 2 hours,
 get a potato masher and mash around in the chili for a minute,
mushing up the tomatoes and the beans a little to help the sauce thicken, 
mmmmm.  Enjoy!!!

I will be making a green chili cornbread to go with our Chili,  what do you eat with yours?!

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