KENT’S CHILI
Recipe Credit: archived ICA website
500 g ground beef
2 onions, chopped
3 cloves garlic, chopped
500 g mushrooms, chopped
3 Tbs chili powder (or to taste)
2 tsp cumin
2 tsp oregano
1 tsp ground coffee
1 tsp unsweetened cocoa powder
1-3 hot peppers, chopped (to taste)
2 cans whole tomatoes
1 can tomato paste
2 cans beans, kidney and/or black
2 cups frozen corn
1 cup fresh cilantro leaves
Brown meat in oil. Add onions and mushrooms and cook until soft. Add garlic and soften. Add spices, stirring until fragrant and then add remaining ingredients except cilantro. Just before serving, add whole cilantro leaves, do not chop. Serve with polenta, or nacho chips and grated cheddar or monterey jack cheese.
From Kent Tisher’s collection
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You’re currently reading “KENT’S CHILI,” an entry on An ICAer's Guide To "Fine Dining"
- Published:
- 03/03/2010 / 4:39 am
- Category:
- Other TCK Cuisine
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