Find this recipe on Allrecipes.com!
List of Materials:
1 large white onion
1 red bell pepper
Minced garlic (I don’t measure it)
2-4 cans garbanzo beans (thickens everything)
2 cans each of:
Dark red kidney beans
Chili beans
Pinto beans
Black beans
Corn
1 can each of:
Tomatoes (whole peeled + diced or just diced)
Tomato sauce
Chipotles in adobo sauce
1 1/2 cups vegetable broth
1/2 jar Frank’s Red Hot Sweet Chili sauce
1/4 cup pineapple juice
1/8 cup lemon juice
1/4 cup sugar (white or brown)
Spices: (not measured.. I just guess, but I’ll list them in the order of most used to least used:
Basil
Oregano
Chili
Southwest chipotle
Salt
Paprika (I prefer the non-smoked kind for making chili; the smoked kind is great with egg salad 🙂
Cayenne
Garlic powder
Onion powder
Red pepper
Cumin (optional – be careful, too much of this could ruin everything)
Instructions:
Open all cans. Rinse well (salad spinner works great for this). Only keep juice from beans in chili sauce.
Dice onion(s). Add olive oil to big pot. Add diced onions and garlic. Simmer until translucent (about a 1-2 minutes)
Add all beans and corn. Reduce heat to medium low.
In food processor, blend red bell pepper and 1 can chipotles in adobo sauce. Blend garbanzo beans. Add to chili.
Add Frank’s Sweet Chili sauce, tomato sauce, vegetable broth, lemon juice, diced tomatoes, and sugar. Add spices to taste. (try to determine how much by video, I guess)
Keep on low to med-low for up to 10 hours. I haven’t noticed any improvement after that. Stir occasionally and smell how amazing it is. Eat what you want for dinner, store the rest in an air tight container in the fridge. It’ll be better the next day because food chemistry is weird.
Great with: shredded cheddar, shredded parmesan, sour cream, buttered/garlic toast, or all the above. Enjoy!