8 servings [Cornbread goes well with chili.]
Heat in a large saucepan over medium heat:
- 2 Tbs olive oil
- 1 cup chopped carrots
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped onion
Cook, stirring, for 2 minutes. Stir in:
- 2 cloves garlic, minced
- 1, 2 or more fresh green chili peppers (jalapeno, etc.) seeded and finely chopped
- 1 Tbs chili powder (Our most recent batch is Swad brand Resham Patti or Reshampatti from Patel Brothers Indian Grocery in Decatur, GA. It makes all the difference in taste and is just wonderfully rich and tasty hot, currently 14oz for $2 at <http://www.patelbrothersusa.com>.)
- 1 Tbs ground cumin (Get fresh cumin seeds and grind fresh, makes a big difference in taste.)
Cook, stirring, for 2 minutes to sweeten garlic and peppers and to roast seasonings, stir in:
- 1 28 oz. can tomatoes, coarsely chopped with their juice (I use the no-salt-added variety)
- 1 1/2 cup Puy aka French green lentils aka lentilles du Puy, dry (Got them in bulk at Your Dekalb Farmer's Market <www.dekalbfarmersmarket.com>) These lentils hold together well over re-heatings and are damn good. I've also used other dried lentils and/or canned and dried pinto, black, kidney, white, masoor, mung, urad, ... beans.
- However much water you think will be needed to be absorbed by the lentils and still retain the sauce level you like.
- Tomato paste in whatever amount you desire. (I had 8 oz. around last time I made it and it worked fine. Sometimes I don't add any.)
- Salt to taste (I don't add any salt :-)
Bring to a boil. Reduce the ehat to medium-low and simmer, uncovered, stirring occasionally and adding more tomato juice or water as needed, until the lentils are done and the flavors are blended, at least 45 minutes. Ladle into bowls and serve with any or all of:
- Fresh cilantro, chopped
- Sour cream
- Cheese
- Saltine Crackers
No comments:
Post a Comment