Halloween Chili
Ingredients
- 2 C. chopped onions
- 1 chopped green bell pepper
- 1 Tbs. minced garlic
- 1 tsp. salt
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. ground red pepper
- 2 Tbs. flour
- 2 1/2 C. water
- 1/3 C. tomato paste
- 2 cans black beans, drained and rinsed
- 1 can black-eyed peas, drained and rinsed.
- 1 1/2 lb. top sirloin steak, cut into 1-2 inch strips
- Salt and pepper to taste
- Tortilla chips
- Shredded Cheese
- Chopped Green Onions
- Cilantro
- Sour Cream
Directions
Spray large soup pot with cooking spray over medium-high heat. Add onions and pepper.
Cook 5-10 minutes, until vegetables are softened. Stir in garlic, salt, paprika, cumin, oregano, red pepper and flour. Cook stirring for 1 minute or until vegetables are well coated. Stir in water. Add tomato paste and stir until blended. Add black beans and black-eyed peas. Bring to boil, reduce heat and simmer for 15 minutes – stirring occasionally.
Meanwhile, spray frying pan with cooking spray over medium-high heat. Add sirloin steak. Sprinkle with salt and pepper, and cook until browned. Add meat to chili and simmer until served. Serve with tortilla chips and toppings.
Yield: 8 cups
From: Chef Cydney Neil, Rocky Point Haunted House
