This recipe can easily be expanded to feed 50-100 people en masse - as it stands, we quadruple the following and freeze the extra:
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 large red pepper
- 1 large green pepper
- 1 large jalapeno
- 4 cloves garlic
- 1 cup pale beer or vegetable stock/broth
- 1 32 oz can crushed tomatoes
- 1 14 oz can black beans
- 1 14oz can dark red kidney beans
- 1 Tbsp ground cumin
- 2 Tbsps chili powder
- 1 Tbsp cayenne hot pepper sauce
- 1 tsp coarse salt
- 1 cup spicy refried vegetarian beans
- 2 cups shredded monteray jack or smoked cheddar cheese
- chopped scallions (green onions), white and green
- Diced fresh seeded plum tomato
- Blue and red corn tortilla chips for dipping
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.
- Saute for 3 to 5 mins to soften vegetables.
- Deglaze pan with beer/broth, add tomatoes, black beans, red kidney beans, and stir to combine.
- Season with cumin, chili powder, hot sauce and salt.
- Thicken chili by stirring in refried beans, then simmer over low heat about 5-10 minutes.
- Serve up in bowls of chili topped with shredded cheese, scallions, and fresh chopped tomatoes, piled with tortilla chips.