2 tablespoons olive oil
1 purple onion — coarsely chopped
1 Spanish onion — coarsely chopped
4 cloves garlic — finely chopped
2 teaspoons chili powder — (2-3)
2 teas ponns crushed chili flakes — (2-3)
1 tablespoon ground cumin (1-2)
1 small eggplant — peeled and diced
1 cup white beans — soaked
1 cup black beans — sooked
2 pounds cooked red kidney beans — drained and rinsed
12 ounces bottled beer — Harpoon ale
1 tablespoon dried Greek oregano
40 ounces canned tomatoes — chopped
1 pound skinless boneless chicken breast — or more
poached and sliced 1 red bell pepper — cored cut in strips
1 green bell pepper — cored cut in strips
Goat cheese Chopped fresh cilantro
Great chili to make with friends. Makes about 16 cups. Substitute 2-1/2 to 3 cups each white and blanck beans, cooked. Use garbanzos instead of navy or whi te kidney. You may want to add a 2nd bottle of Ale to the Chili when it needs it. If you don’t like eggplant, or can’t find it, use 2 zucchini. Need about 3 to 4 cups of diced eggplant/zucchini. If you want to make vegetarian chili, o mit the chicken.
1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes.
2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally.
3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium he at for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if usi ng already cooked beans), partly covered, making sure all beans are completely soft.
4. Add chicken and peppers and cook until just heated.
6. Serve with a dollop of (soft) goat cheese and fresh cilantro.
1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found on MC-Recipe List Service “COLLECTION (3) Chili Recipes plus Pesto,” 15 Oct 1996. [patH]