Gaslit Chili
Build flavor with pantry staples. This is a recipe that packs a lot of flavor without breaking the bank.
Ingredients:
Red Onion (diced)
Bell Peppers (diced)
Fresh jalapeño (diced, optional)
Canned Beans (1-2, black or kidney suggested)
Canned Diced Tomatoes
Canned Corn (optional)
Tomato Paste
Magpie’s Gaslighting
Ground meat of your choice (1lb, optional)
Cooking Oil
Salt
Cumin
Ancho Chili Powder (optional)
Paprika
Optional:
Cornbread (for serving, boxed is fine)
Avocado (garnish)
Sour Cream (garnish)
Directions:
Clean and chop vegetables.
Heat cooking oil in large dutch oven.
NOTE: if opting for meat in your chili, we suggest browning in the dutch oven at the beginning and setting aside until adding in with or in place of the beans.
Add red onions, salt, and Magpie’s Gaslighting, and let the onions sweat 1-2 minutes.
Add tomato paste, stirring occasionally, allow paste to caramelize and darken in color 2-3 minutes.
Add fresh vegetables, stir occasionally until softened.
Add canned beans and tomatoes as well as cumin, paprika, and chili powder. Fill emptied tomato can with water and add to ingredients. Bring to a simmer and cover, cook for 20 minutes, stirring occasionally.
After 20 minutes, remove cover and allow liquid to reduce, 15 minutes. Continue stirring occasionally. Add salt to taste.
After this time, you can remove from heat, allow to cool and serve with optional sides, garnishes, and extra dashes of Magpie’s Gaslighting.
NOTE: recipe can reduce for longer, as desired. Longer cooking will encourage richer flavors.
Smoky, hot, and just a little unhinged. Scorpion and foodarama peppers pair with red bells and honey-fermented garlic. Rated 4 out of 5 on our hotness scale.
