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BLACK BEAN CHILI 3/4 c. black beans, rinsed 1/4 c. bacon drippings 1/4 c. diced onion 1/4 c diced green pepper 1/4 c. diced celery 1 lb. ground beef 1 (28 oz.) can diced tomatoes in puree, undrained 1/2 c. diced green chiles 3 Tbsp. tomato paste 4 beef bouillon cubes 1 1/2 tsp. ground cumin 1 Tbsp. powdered chile 1 tsp. minced garlic 1/2 tsp. ground pepper pepper and salt 1 c. mixed grated Monterey Jack cheese and Cheddar cheese Combine black beans and water to cover in large pot and soak overnight. Set pot on high heat and bring to boil. Reduce heat, cover and simmer about 1 hour. Drain, cool. Melt bacon drippings in heavy 1 1/2 to 2 quart casserole over medium heat. Add onion, bell pepper and celery and cook until sof- tened, stirring occasionally, about 10 minutes. Add ground beef, crumble with fork and cook until lightly browned, about 3 minutes. Add remaining ingredients except cheese. Simmer 1 hour to blend flavors, stirring occasionally. Add water if necessary. Sprinkle cheese over chili and broil until cheese bubbles. Serve chili immediately. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |