Triple Pepper Chili

  1. 2 ancho chiles
    2 teaspoons vegetable oil
    1 medium yellow onion, diced
    1 red bell pepper, seeded and diced
    1 large celery rib, chopped
    2 cloves garlic, peeled and minced
    1 jalapeño pepper, seeded and minced
  2. 2 (15-ounce) cans red kidney beans, drained
    1 (28-ounce) can crushed tomatoes
    1 tablespoon chopped fresh parsley
    1 tablespoon chili powder
    2 teaspoons dried oregano
    1/2 teaspoon salt
  1. Soak the ancho chiles in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds and chop the chiles.
  2. In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
  3. Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally.
  4. Serve with warm bread or your favorite toppings.
  5. Makes 4 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases