New York City Chefs Daily Recipe for 02/07/2002 : Chili, Vegetarian and Chili with Meat
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Chili recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/07/2002 : Chili, Vegetarian and Chili with Meat
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  Arqua Restaurant
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"As we graze it grows"

2 tablespoons olive oil
1 1/2 cups chopped onion
2 tablespoons minced garlic
2 cups diced sweet red pepper
2 teaspoons minced Jalapeno pepper
2 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon dried basil
1 can whole tomatoes (28 ounces)
1 cup stock
1/2 cup mild or medium salsa
1 can (19 ounces) red kidney beans, drained and rinsed
1 1/2 cups corn
(you can also add chicken, lean sirloin, ground turkey and other beans such as pintos)

Heat the oil in a large, heavy saucepan over medium high heat.  Add the onions and garlic.  Sauté 3 to 4 minutes, stirring occasionally, until softened.  Stir in the red peppers and Jalapeno peppers.  Sauté 3 to 4 minutes, stirring occasionally, until softened.  Add the chili powder, cumin and basil.  Sauté 1 minute, stirring occasionally.  Drain the tomatoes, reserving 1/2 cup of the juice. Add the juice to the pan.  Crush the tomatoes or cut with scissors and add to the pan along with the stock and salsa.  Bring to a boil.  Reduce heat to medium low and simmer for 10 minutes, stirring occasionally, until mixture has thickened slightly.  Add the beans and corn.  Raise heat to medium and simmer 6 to 8 minutes, until the beans and corn are heated.  Serves 4.
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