Four Dead In O-Hi-O Chili Recipe

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Four Dead In O-Hi-O Chili Ingredients

3/4 cup olive oil
5 garlic cloves, chopped
1 onion, chopped
1 pepper, red bell, chopped
2 zucchini, chopped
2 carrots, chopped
2 celery stalks, chopped
35 oz tomatoes, canned (28 oz?)
1 1/2 lb tomatoes, fresh ripe
3 tbsp chili powder
1 tbsp cumin
1 tbsp basil
1 tbsp oregano
2 tsp pepper
1 tsp salt
6 oz beer, flat
1/2 cup parsley, chopped
12 oz kidney beans
12 oz garbanzo beans
1/4 cup dill, fresh, chopped
2 tsp lemon juice
1 cheese, shredded
1 sour cream
1 sunflower seeds

A Recipe for
Four Dead In O-Hi-O Chili

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Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Four Dead In O-Hi-O Chili

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Four Dead In O-Hi-O Chili Directions

Heat 1/4 cup olive oil in a skillet. Add garlic, onion, and red
pepper, and saute. In a second pot, put remaining oil and saute
zucchini, carrots, and celery. Add ingredients from the first pot.
Add tomatoes, spices, beer, and parsley. Cook for 30 minutes,
uncovered, stirring occasionally. Add beans, dill, and lemon juice.
Cook 15 minutes longer, stirring. Add more chili powder if needed.
Serve topped with cheese, sour cream, and sunflower seeds.

Serves: 4

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Four Dead In O-Hi-O Chili Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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