Four Dead in O-Hi-O Chili

 Categories: Main dish, Beans
   Servings:  4

    3/4 c  Olive oil                           1 tb Oregano
      5    Garlic cloves, chopped              2 ts Pepper
      1    Onion, chopped                      1 ts Salt
      1    Pepper, red bell, chopped           6 oz Beer, flat
      2    Zucchini, chopped                 1/2 c  Parsley, chopped
      2    Carrots, chopped                   12 oz Kidney beans
      2    Celery stalks, chopped             12 oz Garbanzo beans
     35 oz Tomatoes, canned (28 oz?)         1/4 c  Dill, fresh, chopped
  1 1/2 lb Tomatoes, fresh ripe                2 ts Lemon juice
      3 tb Chili powder                             Cheese, shredded
      1 tb Cumin                                    Sour cream
      1 tb Basil                                    Sunflower seeds

  Heat 1/4 cup olive oil in a skillet.  Add garlic, onion, and red pepper,
  and saute.  In a second pot, put remaining oil and saute zucchini,
  carrots, and celery.  Add ingredients from the first pot.  Add tomatoes,
  spices, beer, and parsley.  Cook for 30 minutes, uncovered, stirring
  occasionally.  Add beans, dill, and lemon juice.  Cook 15 minutes longer,
  stirring.  Add more chili powder if needed.  Serve topped with cheese,
  sour cream, and sunflower seeds.

  Source: Newspaper clipping- award winning recipe.

|David Gossett                                 CB 345 Psychology        |                    University of Colorado   +
|(303) 546-6271                                Boulder, CO 80309        |