I found the recipe here and adapted it… like, they said to use 1.5 teaspoons of chopped jalapenos – I put in three whole peppers, chopped. I like it spicy. I also forgot the olives, like a complete douche, but loaded it up with all the good stuff like cheese and avocado and ate it with corn chips. It was beany, but not too beany, and the chopped veggies helped with that. Overall, not a bad standby! I put mine in the crockpot (all but the canned beans) and it was perfect by dinnertime. I also soaked and boiled some black beans because they’re hard as hell to get in cans around here. I added them a little earlier than the canned beans to help soften them.
Here is my crockpot recipe, but there’s nothing stopping you from doing it on the stovetop. Unless you don’t have a stovetop.
Disney World Chili
1/4 cup diced red bell pepper/capsicum
1/4 cup diced green bell pepper/capsicum
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup diced carrot
1/2 cup sliced mushrooms
2 cloves garlic, minced
1/2 tsp thyme
1/2 tsp oregano
1 tsp cumin
chopped jalapenos and chili powder (or cayenne, I used all three), to your desired heat
1/4 cup tomato paste
1 cup corn kernels (fresh is best)
2 cans mixed beans
1 cup soaked and boiled black beans
1 can kidney beans
1 can diced tomatoes
1 tomato can water
1 pinch sugar
1 tablespoon cornflour/cornstarch mixed with 1 tablespoon water
- Saute the peppers, onions, mushrooms, celery, carrot and garlic in olive oil over a medium-high heat 15 minutes or until brown and caramelised. This helps with flavour in the crockpot, but you can throw them all into the pot uncooked if you’re pressed for time.
- Add to the crockpot with spices, jalapenos, corn, tomatoes, water, and sugar.
- Cook on low heat 8 hours or high heat for 4.
- Two hours before serving, add black beans.
- An hour before serving, add canned beans.
- Prior to serving, you can thicken the mixture with the cornflour/cornstarch and water mixture.