Mexican oregano has an earthier and more robust flavor than the sweeter Mediterranean version. It is usually used in spicy dishes.
- In large pot over medium-high heat, heat oil; add onion, red pepper, green pepper, carrots, celery and garlic. Cook until onion has softened (5-6 minutes). Stir in tomatoes and their liquid, black beans, kidney beans, great Northern beans, corn, chili powder, salt, oregano and broth. Bring to a boil; reduce heat, simmer 20-30 mintues.
- To Serve: Ladle chili into bowls and top with grated Cojack cheese and sour cream.
- Beverage Recommendation: Dos Equis Special Lager