Recipe Category: Chili
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Ingredients
Makes 4 servings
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 or 2 serrano chiles, seeded and minced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup water
- 3 tablespoons chili powder
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon ground cayenne
- salt and freshly ground black pepper
- 1 1/2 cups cooked or 1 can pinto beans, drained and rinsed
- 3 cups cooked or 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
Method
- In a large saucepan, heat the oil over medium heat
- Add the onion, chiles and garlic and cook, covered, until softened, about 10 minutes
- Add tomatoes, water, chili powder, marjoram, cayenne and salt and pepper to taste
- Bring to a boil, then reduce the heat to low, add the pinto beans and kidney beans and simmer, covered, stirring occasionally, for 30 minutes
- Taste, adjusting seasonings if necessary and simmer, uncovered, about 15 minutes longer
- Serve immediately
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