Submitted By: National Lentil Festival
Lentils: 2 2/3 Cups
Water: 3 Quarts + 1 Cup
Onions, diced: 2/3 Cup
Celery, diced: 1/3 Cup
Carrots, diced: 1/3 Cup
Tomato puree: 17 Oz.
Pace brand salsa: 1 Cups + 1 Tablespoon
Chili powder, mild: 2 Tablespoon
Cumin: 1 Tablespoon
Granulated garlic: 1 Tablespoon
Granulated sugar: 2 Tablespoons
Kosher salt: 1 1/2 Tablespoons
Crushed red chili flakes: 1/2 Teaspoon
2/3 Cup water and 1/4 Cup cornstarch, stirred into a slurry
Cinnamon: 1/2 Teaspoon
Chopped cilantro: 1 Tablespoon
Mexican chocolate: 2 oz.
Green bell pepper, diced: 1/3 Cup
Red bell pepper, diced: 1/3 Cup
1. DO NOT INCLUDE CILANTRO OR CORNSTARCH SLURRY AT THIS TIME. Mix all ingredients together (EXCEPT cilantro and cornstarch slurry), bring to a boil, stir and cook (will take a couple of hours) until lentils are tender.
2. When the lentils are tender and the broth is well blended, add the cornstarch slurry and continue cooking until the chili consistency is very uniform.
3. Just before serving: add the cilantro, stir, serve.