"Four-Alarm Chili" (page 249) isn't for the faint of heart or those who prefer a less spicy pot of beans. If you have cooked beans on hand (or choose to use canned), this dish can be put together quickly, leaving you free to prepare the rest of your meal while the beans simmer on the stove. This is a simple concoction of sautéed onion, chiles, and garlic, added to crushed tomatoes, cooked beans and a few spices. What makes this chili so "alarming" are the three sources of heat: serrano chiles, chili powder, and cayenne pepper. But fear not, the heat factor can be moderated to fit your comfort zone without detracting from the overall dish - just use less chili and/or spice to suit your taste. And, be sure to put a pitcher of ice water on the table!
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the veggies. Instead use a non-stick pan and/or use water, broth, or sherry for the sauté liquid.