black bean chili
black bean chili
Black Bean Chili
Posted by Tiffany at recipegoldmine.com 11/30/2001 11:49 am
Source: Santa Fe Lite & Spicy Recipes by Joan Stromquist
1/4 cup olive oil
1 large onion, diced medium
2 tablespoons fresh garlic, minced
1 tablespoon red chili powder
2 teaspoons ground coriander
2 1/2 teaspoons cayenne pepper
2 1/2 teaspoons paprika
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 pounds frozen green chile peppers,
defrosted and chopped
4 cups tomatoes, chopped
4 1/2 cups tomato juice
1/4 cup molasses
1 1/2 pounds black beans, washed, cooked and
drained (reserve the cooking liquid)
1/8 cup fresh cilantro, minced
1 tablespoon salt, or to taste
1 cup Monterey jack cheese, grated, optional
1/2 cup sour cream, optional
In a large stockpot, heat the olive oil over medium-high heat until it is hot. Add the onion and saut? until translucent, about 6 to 8 minutes.
Add the garlic, red chili powder, coriander, cayenne pepper, paprika, dried oregano and cumin, and stir well.
Add the green chile peppers, tomatoes, tomato juice and molasses and stir again. Cover the pot and bring the liquid to a simmer.
In a food processor, puree one-third of the cooked black beans and a small amount of the reserved cooking liquid until a smooth liquid forms. (Add more cooking liquid as needed.)
To the stockpot, add the pureed beans, the rest of the cooked beans, the cilantro and the salt and stir well. Simmer the soup for 10 minutes or until everything is hot.
To serve, place 1/8 cup of Monterey jack cheese in the bottom of each of eight soup bowls. Pour the soup on top. Garnish with a dollop of sour cream.
Makes 8 servings.
Our passions are like convulsion fits, which, though they make us stronger for a time, leave us the weaker ever after. — Alexander Pope
condiments | Comments Offsouthwestern white chili
southwestern white chili
Southwestern White Chili
1 tablespoon olive oil
1/2 pound boneless, skinless chicken breast, cut into small cubes
1/4 cup chopped onion
1 cup chicken broth
1 (4 ounce) can chopped green chiles
1 (19 ounce) can white kidney beans (cannelloni), undrained
2 green onions, sliced
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon cilantro (optional)
1/8 teaspoon ground red pepper
Monterey jack cheese (optional)
Heat oil in large skillet over medium-high heat. Add chicken and onions; cook 4 to 5 minutes.
Stir in broth, chiles and spices. Simmer 15 minutes.
Stir in beans; simmer 5 minutes. Top with green onions and Monterey jack cheese, if you desire.
Man must evolve for all human conflict a method which rejects revenge, aggression and retaliation. the foundation of such a method is love. — Martin Luther King, Jr.
condiments | Comments Offcincinnati chili
cincinnati chili
Cincinnati Chili
"Two way" - Sauce comes on a pile of spaghetti
"Three-way" - Spaghetti topped with chili and grated cheddar cheese
"Four-way" - Adds chopped onions
"Five-way" - Adds beans
1 1/2 pounds lean ground sirloin
1 small onion, chopped
1 (20 ounce) can tomato sauce
1 (14 ounce) can whole tomatoes
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons chili powder
1 tablespoon vinegar
1 clove garlic
3 bay leaves
Brown meat and chopped onions. Drain grease. Place meat and onions in a large pan or crockpot with all other ingredients. Cook slowly for 4 to 5 hours, covered.
Remove bay leaves and garlic before serving. Serve any way you like.
Error is discipline through which we advance. — William Ellery Channing
