It's football season and time to serve up some chili. I tweaked the traditional american style chili and gave it a Peruvian flair. The beautiful thing about a dish like this is you can make it your own. Add more heat, more or less veggies, different beans, your favorite spices. Have fun with it!
Peruvian Style Chili
3 pounds ground chicken, turkey or beef
2 cans drained navy beans (or your favorite beans)
2 ears corn (or 1 cup frozen)
3 aji amarillo peppers, seeded and chopped (or 6 habaneros or jalapenos)
2 red onions, chopped
5 cloves garlic, chopped
2 tomatoes, chopped
4 cups water or chicken broth
¼ cup fresh cilantro, chopped
1 Tlbs each salt, pepper, cumin, onion powder, garlic powder
1 tsp allspice
sour cream & shredded cheddar for garnish
Brown meat in large pot. Add chopped onion, peppers, corn (cut from cob), garlic, tomatoes. Stir well and simmer 5 minutes. Add water or broth, beans and spices. Simmer on low for 30 minutes. Add cilantro and stir well.
Serve with rice, and garnish with sour cream, cheddar and hot sauce.