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Categories:
dark red kidney beans tomatoes tomatoes vegetable bouillon cubes water red pepper bell pepper white onion garlic salt olive oil flour tortillas butter
Viewed: 41 - Published at: 3 years agoIngredients
- 2 (16 ounce) cans dark red kidney beans, drained and rinsed
- 1 (16 ounce) can stewed tomatoes
- 2 (10 1/2 ounce) cans Mexican-style stewed tomatoes with jalapeno peppers, Ro-Tel Chili Fixins variety (in the black can, has chili spices already mixed in)
- 2 vegetable bouillon cubes (I like Oxo)
- 1 13 cups water
- 1 -2 teaspoon red pepper flakes (optional)
- 1 bell pepper
- 1 small white onion
- 2 garlic cloves
- salt and black pepper, to taste
- 1 tablespoon olive oil
- 8 -12 flour tortillas, for dunking in the chili
- butter (optional) or margarine, as desired (optional)
Method
- Dice the onion and pepper, chop garlic finely.
- Open all cans and rinse the beans in a colander until suds are washed out.
- Over medium heat in a large pot, sautee veggies, garlic and red pepper flakes in olive oil until onions become transparent.
- Take care not to burn the garlic.
- Add the 1 1/3 cups water to the pot, increase to high heat.
- Crumble the boullion cubes into mixture and stir well.
- Add the rinsed beans, stewed tomatoes and cans of Ro-Tel to the pot, stir well.
- Bring to a boil and then simmer for 25 minutes.
- Add salt and pepper to taste.
- Stir the chili frequently while preparing tortillas.
- Wait until there are about ten minutes left on the chili's cook time.
- Heat a large skillet to medium heat.
- Once the skillet is hot to the touch, lay a tortilla in the pan for about 30 seconds or until it starts to soften.
- Flip over and warm the other side.
- Once it is hot, put it on a plate and dab with butter or margarine if desired.
- Continue with the rest of the tortillas and stack them on the plate.
- Cover with an overturned bowl or cloth napkin to keep warm.
- Once the chili's done, serve up in a bowl with shredded cheese melted on the top if you like.
- Roll up the tortillas and dunk in the chili (I have to admit I do this so I can start eating before the chili's actually cool enough to eat by the spoonful) As it is the chili is too liquid to wrap in a tortilla, but by reducing the water by about 2/3 cup it would do pretty well as burrito filler.
