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My sister-in-law Chaya Leah leads a very busy life as a mom, wife, and ultrasound technician. She has a long commute to work and a large crowd with hearty appetites to feed when she gets home.
This favorite go-to meal suits her busy lifestyle. She makes a large amount in a pareve pot and freezes it in batches. She then has the option of serving chili burgers or chili hot dogs, or incorporating the beans into a dairy dinner, as shown here.
2 tablespoons oil
1 onion, chopped
1 red pepper, chopped
2 tablespoons chopped garlic or 6 cubes Gefen Frozen Garlic
2 bay leaves
1 and 1/2 tablespoons chili powder
1/2 tablespoon Italian seasoning
1 teaspoon cumin
1 and 1/2 tablespoons brown sugar
1 tablespoon instant coffee
8 ounces Gefen Tomato Sauce
1 and 1/2 cups water
30 ounces Tuscanini Red Kidney Beans, drained
1 (15-ounce) can white pinto beans, drained
rice, taco shells, or tortilla wraps
greek yogurt
chopped scallions
shredded cheese
Heat oil in a large sauté pan over medium heat. Add onion and pepper, and sauté until soft, five to seven minutes. Add garlic, and sauté an additional two to three minutes.
Add bay leaves, chili powder, Italian seasoning, cumin, brown sugar, and coffee, and mix. Add tomato sauce, water, and beans, and bring mixture to a boil. Lower heat and simmer for 45 minutes.
Serve chili over rice, in taco shells, or in tortilla wraps with a dollop of plain Greek yogurt, chopped scallions, and a sprinkling of cheese.
Yield: 3 quarts
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