by 
Max Power
ANSWERS: 2
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I think that the key to a great chili is to mix fresh ingredients right when serving. , and to keep it simple. For example.. Make a chili base with 28oz crushed tomatoes, 14oz light red kidney beans, 14oz red beans, 2 tablespoons of chili powder, 2 teaspoons of cumin, a teaspoon of cayenne pepper, 4-5 cloves of minced garlic and a big chopped green pepper.. throw in a cup of cabernet for good measure and cook it of a bit. When you serve it, fill the bowls 1/3 full of chili and top it with an equal portion of diced white onion, chopped cilantro and grated extra sharp cheddar cheese, if you eat cheese. The mixture of cold/hot fresh/cooked is great.
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* 1 tablespoon vegetable oil * 1 cup chopped onions * 3/4 cup chopped carrots * 3 cloves garlic, minced * 1 cup chopped green bell pepper * 1 cup chopped red bell pepper * 3/4 cup chopped celery * 1 tablespoon chili powder * 1 1/2 cups chopped fresh mushrooms * 1 (28 ounce) can whole peeled tomatoes with liquid, chopped * 1 (19 ounce) can kidney beans with liquid * 1 (11 ounce) can whole kernel corn, undrained * 1 tablespoon ground cumin * 1 1/2 teaspoons dried oregano * 1 1/2 teaspoons dried basil Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
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