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Southwestern - Chili Without Salt Post by :rezell Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2421

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Southwestern - Chili Without Salt

3 to 4 tablespoons corn oil
2 medium onions, chopped
4 cloves garlic, minced
2 large green bell peppers, seeded and diced
1/2 pound mushrooms, sliced
2 cups vegetable broth
2 bay leaves
1/4 cup chili powder, or to taste
15 oz. nopalitos (cactus), drained, rinsed, and diced
2 cups beef, cooked and diced into chunks (optional; see below forvegetarian chili)
28 oz. pinto beans, drained
28 oz. crushed tomatoes

In a heavy 6 qt. pot, heat oil to smoking point Add onions, garlic, bell peppers, and mushrooms. Stir-fry until vegetables are just limp and starting to "sweat." Add vegetable stock, bay leaves, and chili powder. Stir until all chili powder is dissolved.

Add beef chunks and other ingredients, with enough water to reach desired thickness. Bring to a quick boil, reduce heat to medium low, and simmer for 1 hour, stirring occasionally.

If chili gets too watery, thicken with a little corn starch disolved in vegetable stock.

For vegetarian chili, replace beef with equal amount of textured soy protein.

To prepare, place soy chunks in a large bowl and cover withboiling water. Let stand until softened but still firm.Drain and reserve water for thinning chili to desired consistency.

SOURCE: Internet chili recipes
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