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Blackthorn · 01-25-2004, 06:05 PM

Here's one for Black Bean chili that is pretty tastey. This is originally from Jane Brody's Good Food Gourmet.

Black Bean Chili

Ingredients

2 TBS. - Olive Oil
1 ½ C - Chopped onion
2 TBS. - chopped & seeded green chilies or jalapenos
2 tsp. - minced garlic
1 tsp. - coriander
2 tsp. - cumin
1 tsp. - chili powder
½ tsp. - red pepper flakes
6 to 7 C - water (less water = thicker chili)
1 28oz - can tomatoes, drained, juiced reserved, chopped
1 lb. - dried black beans, picked over, rinsed, soaked for 10 hours or longer, covered by 4” of water, and drained
¾ tsp. - salt (optional) to taste
1 TBS - Tequilla (optional)
1 TBS - red wine vinegar

Garnish - plain non-fat or low fat yogurt (or sour cream)
- minced cilantro or fresh parsley

Preparation

1. In a dutch oven or large heavy saucepan, heat the oil over medium high heat, add the onion, 1 ½ TBS of the chilies, and 1 ½ tsp garlic and sauté the ingredients for 1 minute
2. Stir in the cumin, coriander, chili powder, and red pepper flakes, sand sauté the ingredients for 30 seconds.
3. Stir in the water, tomatoes (with their juice) and beans. Bring mixture to a boil, reduce the heat, cover the pan and simmer the beans stirring them occasionally for 3 ½ hours or until the beans are very soft. Stir in the salt (if desired).
4. Puree half the bean mixture in a food processor or blender or food mill. Return the puree to the pot.
5. stir in the remaining ½ TBS of the chilies, and the remaining ½ tsp of the garlic. Simmer the mixture for 15 minutes.
6. Just before serving stir in the tequila and vinegar (if you are using it). Adjust the seasonings. Serve the chili with a bowl of yogurt and a dish of cilantro or parsley for diners to add to their own portions if they wish.

01-25-2004, 06:05 PM	#5 (permalink)
Blackthorn Beware the Mad Irish Location: Wish I was on the N17...	Here's one for Black Bean chili that is pretty tastey. This is originally from Jane Brody's Good Food Gourmet. Black Bean Chili Ingredients 2 TBS. - Olive Oil 1 ½ C - Chopped onion 2 TBS. - chopped & seeded green chilies or jalapenos 2 tsp. - minced garlic 1 tsp. - coriander 2 tsp. - cumin 1 tsp. - chili powder ½ tsp. - red pepper flakes 6 to 7 C - water (less water = thicker chili) 1 28oz - can tomatoes, drained, juiced reserved, chopped 1 lb. - dried black beans, picked over, rinsed, soaked for 10 hours or longer, covered by 4” of water, and drained ¾ tsp. - salt (optional) to taste 1 TBS - Tequilla (optional) 1 TBS - red wine vinegar Garnish - plain non-fat or low fat yogurt (or sour cream) - minced cilantro or fresh parsley Preparation 1. In a dutch oven or large heavy saucepan, heat the oil over medium high heat, add the onion, 1 ½ TBS of the chilies, and 1 ½ tsp garlic and sauté the ingredients for 1 minute 2. Stir in the cumin, coriander, chili powder, and red pepper flakes, sand sauté the ingredients for 30 seconds. 3. Stir in the water, tomatoes (with their juice) and beans. Bring mixture to a boil, reduce the heat, cover the pan and simmer the beans stirring them occasionally for 3 ½ hours or until the beans are very soft. Stir in the salt (if desired). 4. Puree half the bean mixture in a food processor or blender or food mill. Return the puree to the pot. 5. stir in the remaining ½ TBS of the chilies, and the remaining ½ tsp of the garlic. Simmer the mixture for 15 minutes. 6. Just before serving stir in the tequila and vinegar (if you are using it). Adjust the seasonings. Serve the chili with a bowl of yogurt and a dish of cilantro or parsley for diners to add to their own portions if they wish. __________________ What are you willing to give up in order to get what you want?