FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

RED AND WHITE CHILI

The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

After a hard day of hauling boxes, nothing refuels the tank like a big bowl of chili. Loaded with beans and ground beef and laced with cinnamon, this chili is mild enough for the entire family, but for more of a kick, stir in cayenne pepper. For neighbors who have not yet unpacked, deliver the chili in a pot for reheating, along with a serving spoon, bowls, and spoons. Arrange for a next-day pot pickup—you won't have to travel far.
Prep time: 20 minutes
Total time: 45 minutes
Serve 6 to 8


INGREDIENTS

    • 2 tablespoons olive oil
    • 1 large yellow onion, chopped
    • 2 medium green bell peppers, cut into 1/2-inch pieces
    • 2 cloves garlic, finely chopped
    • 1½ teaspoons kosher salt
    • 2 tablespoons chili powder
    • 1½ teaspoons ground cumin
    • Pinch of ground cinnamon
    • 1/4 cup tomato paste
    • 1½ pounds ground chuck beef
    • 1 (14.5-ounce) can diced tomatoes with juice
    • 2 (15.5-ounce) cans cannellini beans, rinsed and drained
    • 2 (15.5-ounce) cans kidney beans, rinsed and drained
    • 1 tablespoon dark brown sugar
    • 1/4 teaspoon freshly ground black pepper


DIRECTIONS

Heat the oil in a large pot over medium-high heat. Add the onion, bell peppers, garlic, and 1/2 teaspoon of the salt and cook, stirring often, until tender, 8 to 10 minutes (decrease the heat, as necessary, to prevent scorching).

Stir in the chili powder, cumin, and cinnamon, then the tomato paste, and cook, stirring, for 2 minutes. Add the beef and cook, crumbling with a spoon, until no longer pink, 6 to 8 minutes. Stir in the tomatoes, 3 cups water, the cannellini and kidney beans, sugar, pepper, and the remaining 1 teaspoon salt and bring to a boil.

Decrease the heat and simmer until thickened, about 20 minutes.

COOK'S TIP
Ground turkey can easily be substituted for the beef. Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.

 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages