- 1/2 c each bean: black, pinto, red kidney
- 1/2 c chopped onion
- 1 c chopped green beans
- 1 red pepper (skin removed)
- 1 can (280 oz) whole peeled tomatoes
- 1 Tbsp minced garlic
- 3 spoonfuls chili powder
- 2 spoonfuls cumin
- 2 spoonfuls coriander (crushed)
- 1 spoonful mustard seed
- salt/pepper to taste
- 2 spoonfuls cornmeal to thicken
Soak beans overnight and drain juice. Boil beans, tomatoes + tomato liquid in 4 c water. Reduce by a third. Add everything else when beans are nearly tender. I served this with a big piece of farm bread to sop up the sauce.
Our street is closing through traffic on Nov 3 for a neighborhood chili cook-off. This is my first attempt. Next time I’ll cut out the peppers and add butter beans, more hot sauce, and maybe some bacon grease or pork chop bones for flavor. The coriander gave it a nice smell, but didn’t impart much flavor, which mostly came from the fresh ingredients and not overcooking it.