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BLACK BEAN CHILI 4 c. black beans 3 c. canned crushed whole tomatoes 2 large onions, finely chopped 1 1/2 c. green bell pepper, chopped 1/2 c. olive oil 2 Tbsp. cumin seed 2 Tbsp. Beaujolais Blend herbs or oregano 1 tsp. cayenne pepper 1 1/2 Tbsp. paprika 1/2 c. jalapeno chilies 2 cloves garlic, minced (optional) 1 tsp. salt 1/2 lb. Jack or Cheddar cheese, grated 1/2 c. green onions, chopped 2/3 c. sour cream cilantro (garnish) Sort through beans; remove rocks and funky beans. Rinse well. In large pot, cover beans with water (to several inches above beans). Cover and bring to a boil. Reduce heat and cook for 1 3/4 hours or until tender. Add more water if you start to see the beans. Strain beans after cooking. Reserve 1 cup of cooking water and add it back to beans. In small pan, put herbs or oregano and cumin seed and put in a 325 degrees oven for 10 to 12 minutes until fragrance is toasty. Saute onions, green pepper and garlic in oil with cumin seed and herbs, cayenne pepper, paprika and salt for 10 minutes or until onions are soft. Add tomatoes and chiles. Add all to beans and stir. To serve, place 1 ounce grated cheese, then 1 1/4 cups hot chili in a heated bowl. Put a spoonful of sour cream on top of chili; sprinkle with green onions and place cilantro on top. Serves 8 generously. Freezes well. Note: Can order Beaujolais Blend Herbs from Cafe Beaujolais Bakery, Mendocino, California. 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. |