Recipe Corner with Chef Fatty: Not Your Mamas Chili

((Technically Vegetarian))

4 16oz cans diced tomatos
2 Anaheim peppers
2 pablanno peppers
2 cups fresh tomitillos
2 tbls cumin
11/2 tbls light chili powder
1 tsp coriander
1/2 tsp allsice
1tbl onion powder
1 tbls garlic powder
1 tsp oregano
2 tsp spanish paprika
2 red bell peppers
2 green bell peppers
1 tsp ancho chili powder
1/2 tsp chipotle powder
6 cloves garlic minced
1 can pinto beans
1 can black beans
1 can kidney beans



Put all dry spices in frying pan and lightly toast. Put them aside. Go outside to your grill and char the outside of the peppers, when they are mostly black put them in a bowl with plastic wrap on it. Let it sweat for around 20 mins then rub the waxy skin off and rise the peppers. Dice them up.

Put some oil in the pot let it heat for between 2 to 3 mins then add mince garlic. Let it lightly cook then add diced onions. After onions begin to sauté add peppers and one third of dry spices. after the mixture drys up a little add the tomatos and what's left of the spices. Let it simmer for about 45 mins then add beans.

Note: if you need more thickening use another can of beans puree them till smooth in the food processor and add it to the chili. This will thicken it up in like 5 to 10 mins. Add salt and pepper to taste.

If you want a long slow cook time (which tastes better) put it in your slow cooker on low for 6 to 8 hours. If you want to add meat, just throw in the meat of your choice and about 2 tbls of Better Then Bouillon.

If not it still makes an awesome vegetarian chili.