1lb of lean ground meat ( I used chicken)
3-4 dried Ancho chili Pods (see note)
2-3 dried red chili pods ( I used 10...I like it hot)
1 medium onion chopped
1 (8oz) can of tomato sauce
1 (28oz) can of Bush's Vegetarian Baked Beans in brown sugar
2 (15oz) cans of Kidney Beans (I used light colored beans)
3-4 cloves of garlic grated
1 and 1/2 cups of chicken broth or water/chicken bullion equivalent
seasoning salt to taste
2 tsp of brown sugar
2Tbs of Chili con carne powder
1 tsp of coriander powder
1 tsp of cumin powder
1 cinnamon stick (or small pinch of cinnamon powder)
lime juice to taste
Note: The dried chilies are available in the Mexican food aisle at most grocery stores.
cook for a few minutes until they start to soften. Then turn off the stove and allow to cool down. Once the chilies and liquid have cooled down add all the chilies and some of the liquid into a food processor and puree. Reserve the pureed chilies and the broth from boiling the chilies until later.
Then add the entire can of Bush's baked beans with brown sugar. I just love the flavor it gives to chili. Also add two cans of rinse kidney beans. Stir well and allow to simmer on medium-low for 15-20 minutes. Stir occasionally.
**in the meantime make your avocado cream.
Avocado Cream RecipeIngredients:
2 medium avocados
juice from half a lime
1/2 a small onion
1/2 cup of sour cream
salt to taste
Place all the ingredients in a food processor and blend until smooth. Serve chilled.
Serves 6. Enjoy with tortilla chips.
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