Am Dienstag, 21. November 2017 15:29:04 UTC+1 schrieb :
> I don't really like chili much so it's not something I've made but am
> now committed to making it for a do; I would appreciate recipes and
> tips.
>
> It should not be flaming hot (not everyone likes that) I think it
> generally has beans, meat and lots of tomato. Also one of the picky
> ones reckons he is allergic to oregano, so exclude that I see
> there are recipes for doing in the oven, or crockpot but I think for
> so much my overgrown stock pot will be best on stove top.
>
> TIA

Well - the oven offers one great advantage: You don't have to stir the
whole stuff often.

It's been a while since I made a really large batch of chili, and it was
vegan, but still delicious - the down side is: it had Oregano in it. ;-/
But you may skip that.

I just post the recipe for 4 large portions - as far as I remember it...
(Left out the Oregano here):

Cook 1 pound of red beans, soaked overnight, until tender.
In a large pot, heat a little sunflower seed oil, braise 1-2 cut bell
peppers, 1/2-1 pound onions, add 3-4 Tbs ground cumin, 3/4 to 1 cup paprika
(sweet), a few hot chilies, 1 pound canned tomatoes, salt, add the beans with
the cooking water, some more liquid (apple juice for example), let simmer
for a few hours (I do that in the oven) - the longer the better.
You may put the spices in a bag.

Bye, Sanne.