Burning with Love

HELLO!

Today is Chili Cook off day!!! There was a great turn out, 13 chilis were entered! My favourite chili was medium heat and had chocolate in it! There were hot dogs sold there so I made an awesome chili dog. There were three super hot entries, one of them made two people run out of the room, I was not brave enough to give them a try.

I was one of two people to enter a vegetarian chili. I meant to turn on the slow cooker over night but turns out the blender was plugged in, so it was a bit runnier than I would have liked but still tasty.

Vegetarian Chili

Ingredients:

-1 can red kidney beans

- 1/2 can white kidney beans (the other half was used for something else...)

- 3/4 cup dried chick peas

- 3/4 cup dried black beans

-1 onion

-6 cloves of garlic

-1 jalepeno peppers (with seeds)

-2 cerano peppers (with seeds)

-2 carrots

-2 celery stalks

-1 can of tomatoes

-1 can of tomato paste

-2 cups of soup stock

-4 tbsp chili powder

-1 tsp cumin

-1/2 tsp cayenne

-2 tbsp brown sugar

-1 tbsp cocoa powder

-1 tsp dry mustard

-1 tsp vinegar

Directions:

-cover dried beans in water and boil for ~ 1 hour or until beans are soft (you may need to top up the water depending on how much you added)

-saute diced onion until translucent, add garlic and diced peppers and saute for another 5 minutes. You can go further, but they get a lot hotter.

-combine everything in a pot, add the soup stock last. I added this because the chili was super super thick and I wanted to have it crock potting all night and I didn't want the chili to dry out, it's your call.

-heat up all of said ingredients in said pot and ENJOY!

And here is a very attractive picture of the almost empty chili pot... I really need to work on this picture taking thing.

Later this week... white kidney bean cookies!!!!

Happy Valentines Day,

-Kirsten

Also just for fun....