Spicy Chili
Chili is a traditional favorite because it is simple, balanced, and exciting! The nutrient value of beans is well known, but often people are afraid of the consequences. . . . Fear not! Visit our "Cooking Beans" page to find out how to render these nutritious legumes harmless. Also, visit our "Chili Pepper " page to engage the fascinating world of capsaicin.
Chili con Carne

One of the fun features of making Chili is that you can try new peppers that you find at the market. Fresh chili peppers are not always very hot, but can have unique fresh flavors to add to your dish. In this recipe, we suggest using serrano chilis, but you can add any sort you like. Try our Quick Pickling technique should you find you have too many hot peppers to use up quickly.


4 cups dried kidney beans, cooked

2 28 oz tins crushed tomatoes

2-3 lbs extra-lean ground beef

1 medium Spanish or sweet onion

4 cloves garlic, crushed

2 large green bell peppers, chopped

1 tbls hot sauce, or to taste

1 lime, juice of

1 splash of balsamic vinegar

1 tbls cumin

1 tbls ground coriander seed

2 tsp fennel seed, toasted

1 tbls ground black pepper

2 tsp sea salt

2-6 serrano chilis, minced

peanut oil as needed

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Cook the kidney beans according to directions ("Cooking Beans").

Toast fennel in a pan on the stove top; cumin may be toasted as well.

Bell peppers may be roasted, if desired. Other kinds of chili peppers may be added, either hot or sweet. Chili is a very flexible recipe, so you can easily experiment with new ingredients to make it more interesting.

Use ample peanut oil in a Dutch oven or stock pot to brown the meat in 2-3 batches; stir seasoning into meat as well.  Set the browned beef aside on a plate and continue to brown the onion in batches, and then the garlic, peppers, and chilis.  (If you have a large wide-bottomed pot, you may be able to manage it all in one batch!) Then, add the meat back into the pot and add the tomatoes, hot sauce, vinegar, salt, and lime juice, as well as the cooked beans. Simmer these ingredients for an hour. 
Scotch Bonnet Pepper Serve with bread or cornmeal muffins and an acidic drink such as beer, apple juice, or a yoghurt beverage.  The chili is spicy but still has plenty of flavor.  The recommended technique is to have a mouthful of chili followed by a bite or two of bread, all washed down with your acidic beverage.  In this way, you can appreciate the flavor and heat of the chili and yet control the spiciness with the amount of bread and beer you consume with it!

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