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Print this Recipe    A BIG BOWL OF RED

serves 4

The liberal use of seasonings is one of the secrets in achieving a
flavorful, exuberant chili

2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 cup sliced celery
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 large tomato, cored and diced
1 can (28 oz) crushed tomatoes
2 cups cooked or canned red kidney beans, drained
1 - 1 1/2 tablespoons chili powder (sweet or mild)
1 tablespoons dried oregano
2-3 teaspoons ground cumin
1 teaspoon paprika (sweet)
1 teaspoon salt
1-3 teaspoons Tabasco or other bottled hot sauce
1/2 teaspoon ground black pepper.
chopped raw onions (optional)
shredded cheddar (optional)

Heat the oil in a large saucepan and add the onion, bell peppers,
celery, garlic and jalapeno. Saute for 6-8 minutes, until the vegetables
are tender. Add the fresh tomato and cook for 3-4 minutes more. Stir in
the canned crushed tomatoes, kidney beans, and seasonings and simmer for
about 30 minutes over low heat. Stir occasionally. Ladle the chili into
bowls and served hot, garnished with onion and/ or cheddar if you like.

Lei Gui
Bronx,NY

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