Four dead in o-hi-o chili

4 servings

Ingredients

Quantity Ingredient
¾ cup Olive oil
5 Garlic cloves, chopped
1 Onion, chopped
1 Pepper, red bell, chopped
2 Zucchini, chopped
2 Carrots, chopped
2 Celery stalks, chopped
35 ounces Tomatoes, canned (28 oz?)
1½ pounds Tomatoes, fresh ripe
3 tablespoons Chili powder
1 tablespoon Cumin
1 tablespoon Basil
1 tablespoon Oregano
2 teaspoons Pepper
1 teaspoon Salt
6 ounces Beer, flat
½ cup Parsley, chopped
12 ounces Kidney beans
12 ounces Garbanzo beans
¼ cup Dill, fresh, chopped
2 teaspoons Lemon juice
Cheese, shredded
Sour cream
Sunflower seeds

Directions

Heat ¼ cup olive oil in a skillet. Add garlic, onion, and red pepper, and saute. In a second pot, put remaining oil and saute zucchini, carrots, and celery. Add ingredients from the first pot.

Add tomatoes, spices, beer, and parsley. Cook for 30 minutes, uncovered, stirring occasionally. Add beans, dill, and lemon juice.

Cook 15 minutes longer, stirring. Add more chili powder if needed.

Serve topped with cheese, sour cream, and sunflower seeds.

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