Am Dienstag, 21. November 2017 16:13:48 UTC+1 schrieb Terry Coombs:
> On 11/21/2017 9:08 AM, sanne wrote:
> > Am Dienstag, 21. November 2017 16:06:39 UTC+1 schrieb sanne:
> >> 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.
> > Sorry - forgot the garlic! One head for this amount.
>
> Â* Isn't that an awful lot of paprika ?
>
> Â* --
>
> Â* Snag

It is, and one might not add all at once - of course, it should be good
quality; Korean red pepper flakes are best - but they are hotter, even
the mild variety. No or less chilies in that case.

Bye, Sanne.