Sweet and Salty Chili
Bet you never thought you'd find a chili recipe that would please all of your taste buds. Well, here's an easy chili recipe that mixes different flavors to produce sweet and salty chili. You'll find this recipe delivers a crunch too!
Notes
Add beer if desired to thin the chili. Serve with Monterey jack cheese and cornbread.
Ingredients
- 2 to 3 cups cooked kidney or pinto beans (1 cup dry)
- 2 tablespoons olive oil
- 3 medium onions, chopped
- 2 green peppers, chopped
- 1 stalk celery, finely chopped
- 3 or more cloves garlic, mashed
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 quart tomatoes
- 1 or 2 grated carrots
- freshly ground pepper
- 1 bay leaf
- 1/2 to 1 cup cashews (roasted)
- 1 handful raisins
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1/4 cup (or more) red wine vinegar or cider vinegar
Instructions
- Soak beans overnight, boil separately.
- In a large pot stir fry onions, green peppers, celery, and garlic.
- Add spices and herbs and stir fry them as well - be careful not to burn the spices (frying the spices now instead of adding them later makes a big difference in the taste).
- Break up the tomatoes and add them, along with any juice, to the frying vegetables.
- Add carrots, ground pepper, bay leaf, raisins, and salt. Add the nuts about 10 mintues before serving so they don't get soft.
- Add the cooked beans.
- Simmer (covered) until it's done.
- Add the vinegar a little at a time, tasting between additions, just before serving.
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