Shelly's Recipe

CAFE CHILI

Category: Chili

2 tbsp olive oil
1 jalapeño pepper, diced
2 cloves garlic, chopped
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tsp dried oregano
2 cans (15 oz each) tomato sauce
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne pepper
2 cans (15 oz each) kidney beans, drained, rinsed
3 tbsp freshly chopped cilantro for garnish
Salt and pepper to taste
Garnishes: cooked elbow macaroni, grated cheddar cheese, sour cream and/or chopped white onions

In large stockpot, heat oil. When hot, add jalapeños, garlic, onion, bell peppers and oregano and saute until soft, about 3 minutes. Add tomato sauce, cumin, paprika and cayenne. Add beans, bring to a simmer and cook 20 minutes over medium to low heat. Just before serving, add fresh cilantro and season to taste with salt and pepper. Garnish as desired. Serves 8