Frederick Douglass’ Chili Recipe! »
Yes! I have Frederick Douglass’ chili recipe! How? BECAUSE I’M LYING! No, no, it’s because my dad’s name is actually Frederick Douglass. Hilarious! When my dad made his chili the other night, he made it vegan this time just for me! And boy was it good! So if you are thinking of entering the Food Not Bombs Chili Showdown but don’t know where to start…here’s where!
Directions, courtesy of my pop
2+ Tbs. olive oil
1 to 2 onions, finely chopped
peppers, assorted, diced
1 to 2 cloves of garlic, finely chopped
2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin seed
1/8 tsp. pepper
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
2 (15 oz) cans beans (black, kidney)
1 (15 oz) can corn
In a Dutch oven* with cover, saute onions, garlic and peppers in olive oil until onions and garlic are tender (five minutes or so);
Add tomato sauce and diced tomatoes, plus 1/4 cup water, then the spices. Simmer covered for 15 minutes, stirring occasionally;
Add beans and corn, simmer for additional 15 minutes. Serve straight up or over rice.
1) We use assorted peppers grown in our West Philly garden—fresh in the summer, blanched and frozen in the winter. Bell peppers are fine, but it’s fun to try different kinds, mild or spicy according to preference.
2) I prefer black beans, but kidney or pinto beans or other beans of your choice will work fine.
3) Mama Rascal thinks the beans and corn should go in with the spices, to simmer longer and absorb more flavor. Next time, I’ll try that.
There you have it folks! My pop’s chili. Now go forth, showdown and fundraise!
*Haaaaa he said dutch oven. Haaaaa.