I’m not really sure how it fits in to our Middle-Eastern style of cooking, but chili is a staple at the Blanco family’s Shabbat dinner. Our mom always makes it the same way, but when I make it I like to experiment a bit.
I had the perfect variety of fresh peppers on hand from my vegetable-picking trip to a farm in New Jersey so I decided to bring chili to my brother’s house for Friday night dinner. What I didn’t have readily available was ground meat. So I left it out.
I also wanted to put some chopped green pepper (also picked at the farm) in here, but when I cut it open I found a caterpillar, so I threw it out. It was green and fuzzy and still alive. And it freaked me out.
- 2 tablespoons of extra virgin olive oil
- 1 medium white onion, chopped
- 3 cloves of garlic, chopped
- 1/2 jalapeno pepper, chopped
- 1/2 chili pepper, chopped
- 1 (15 oz.) can of red kidney beans
- 1 (15 oz.) can of black beans
- 1 (15 oz.) can of tomato sauce
- Salt and pepper, to taste
- Heat the oil on the stove over a medium-low heat.
- Saute the onions and garlic
- Add the peppers
- Add the beans
- Add the tomato sauce
- Raise the fire and bring to a boil, mixing and scraping the bottom
- Cover and put the fire on the lowest setting, mixing occasionally