Winter parties call for a huge pot of chili with all the trimmings!
2 large onions, chopped
2 green peppers, chopped
4 cloves garlic, chopped
3 tablespoons mild chili powder
1 tablespoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper or bottled hot sauce, or to taste
5 cups bouillon (or bouillon + beer)
1 pound lentils
1 cup uncooked oatmeal or bulgur
2 28-ounce cans Italian plum tomatoes, undrained, broken up
Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, 40-60 minutes, or until the lentils are tender. Turn off the heat and let the chili sit until ready to serve (or make ahead and refrigerate.)
Reheat and transfer to a chafing dish, crockpot or other buffet serving dish. Surround with mugs or small bowls, and your choice of:
Optional serving accompaniments
Sour cream
Shredded cheese
Salsa – fresh or from a jar
Chopped cilantro
Red, green and yellow bell pepper slivers
Guacamole
Cooked whole grains
Bottled hot pepper sauce
10-12 servings
Note: For a larger crowd, double or triple the recipe
