Most of the food I make is an adaptation of recipes I've found on Pinterest or inspired by something I've had at a restaurant and wanted to recreate. However, *this* chili is different and extra special! This chili is based off a recipe bestowed upon me by my "Cincy Mom." Cincinnati is known for its chili, but this is NOTHING like Skyline or Gold Star. It's delicious, hearty and completely VEGAN! It pairs well with cornbread or I like to add crushed Fritos to the bottom of my bowl before dishing.
INGREDIENTS:
1 sweet onion, diced
1 red onion, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
4-6 fresh tomatoes, diced
4 cans of black beans
2 cans of red kidney beans
1 can of pinto beans
3 small cans of tomato paste
4-6 tablespoons of molasses
2 Bay leaves
SPICES:
Chili powder
Cayenne pepper
Cumin Paprika
Salt Black pepper
DIRECTIONS:
Sauté onions in EVOO over medium heat until they become fragrant. Next add in diced peppers, stir, and sauté with onions for a few minutes. Next rinse all of the beans and add to pot. Stir, then add in the diced tomatoes. Add water to pot up to ingredients. Next add your two Bay leaves and the rest of yours spices. I rarely ever measure spices out and add everything to taste. You can make it more or less spicy, more or less salt, etc. After you've added in your spices, add in the tomato paste, stir, and let simmer for 20 minutes, do not boil. Finally, add in your molasses. Once again, do this to taste-- you can make it more or less sweet, but is DEFINITELY the secret ingredient that makes this chili so good! Let simmer for another 15-20, or until you're ready to serve. Reheats super well and is even more delicious the next day!
PS. You'll need a BIG pot, at least 9 quarts
