Ingredients
CHILI:
4 tbsp. olive oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 red bell pepper, seeded and minced
8 to 10 mushrooms, sliced
1 28 oz. can diced tomatoes, with liquid
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can white beans, drained and rinsed
1 15 oz. can corn kernels, drained and rinsed
1 bottle good dark beer
juice of 1 lime
1 tbsp. plus 1 tsp. chili powder
1 tsp. cayenne pepper
1 1/2 tsp. cumin
1 1/2 tsp. cinnamon
salt and pepper to taste
GARNISH:
green onions, chopped
sour cream
sharp cheddar cheese, grated
fresh cilantro, chopped
Preparation
In a large pot, heat olive oil. Add onions and sautee until translucent. Add garlic and sautee until fragrant, approx. 2 minutes.
Add the rest of the chili ingredients, beginning with the liquids. Simmer over medium low heat for one to three hours, adding water if the liquid gets too low.
-OR-
Transfer sauteed onions and garlic, and all chili ingredients to a large crock pot and cook on medium for 4 hours, reducing heat if liquid reduces too much.
Serve garnished with cheese, sour cream, cilantro and green onions. Goes great with blue corn chips!
