Susan's Chili
from the kitchen of Sharmagne Leland-St. John and Victor Riehl

3 tablespoons good quality olive oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoons chilli powder
1 ½ teaspoons ground cumin
1-14.5 ounce canned diced tomatoes, with juice
1-15 ounce can red kidney beans, rinsed and drained
1-15.5 ounce canned cannelloni or great Northern beans, rinsed and drained
1-8 ounce can of corn
1 tablespoon red wine vinegar
6 slices bacon
2 chicken breasts, cooked and shredded
1 cup water

In a large skillet heat the oil over medium. Add the onions, garlic, chilli
powder and cumin. Sauté until the onions are soft. Add tomatoes, chicken,
bacon and 1 cup water. Bring to a simmer and partially cover with the lid.

Cook for 10 minutes. Add the beans and return to a simmer. Continue cooking
uncovered for 20 minutes or until the chilli is thick. Remove from heat and
stir in the vinegar. Adjust seasoning to taste.

Editor's Note:
This dish is great served with Kate's Cornbread:



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