Shanna's Taco Bean Chili
1 tablespoon olive or vegetable oil
2 medium onions, chopped (1 heaping cup)
3 large cloves garlic, minced (1 tablespoon)
1 green pepper, chopped
1 fresh jalapeño pepper, finely chopped or 2 tablespoons chopped canned
hot peppers (jalapeño or green chilies)
2 14-ounce cans Rotel style tomatoes
1 15-ounce can tomato puree
¼ teaspoon ground coriander
¼ teaspoon whole cloves or a generous pinch ground cloves
¼ teaspoon allspice berries or generous pinch ground allspice
2 teaspoons orégano
2 tablespoons brown sugar
2 tablespoons mild chili powder
2 tablespoons ground cumin
1 lb ground meat prepared with taco seasonings (according to package directions)
1 can Ranch Style (or other spicy) beans (or more, to taste)
1 cup raw rice, brown or white
2 cups boiling water
1. In a large Dutch oven or large, heavy saucepan,
heat the oil, and sauté the onions, garlic, green pepper, and jalapeño pepper
until they are softened.
2. Add the ground meat.
3. Add the tomatoes (and purée), coriander,
cloves, allspice, orégano, brown sugar, chili, cumin, and beans. Bring
the chili to a boil, reduce the heat, cover the pan, and simmer the chili for 30
minutes. [I don’t add all the purée until I’ve mixed the rest of the
ingredients together to see the consistency.]
4. While the chili is cooking, in a medium
saucepan add the rice to the boiling water, reduce the heat, cover the pan
tightly, and simmer the rice for 15 to 35 minutes, according to package
directions (depending upon the type of rice you use). Serve the chili over
the rice.
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