Pete's Unusual Black Bean Chili
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Pete's Unusual Black Bean Chili
  Chili    Beans  
Last updated 6/12/2012 12:50:39 AM. Recipe ID 12094. Report a problem with this recipe.
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      Title: Pete's unusual black bean chili
 Categories: Main dish
      Yield: 8 Servings
      2 c  Black Beans, dried
      1 ea Green Pepper, chopped
      2 tb Olive Oil
      2 tb Ground Cumin
    1/3 ts Ground Cinnamon
      4 ea Garlic Cloves, minced
      1 ts Fresh Ginger, grated
      1 tb "Squeet" Smoke Flavoring
     16 oz Can, Crushed Tomatoes
      1 x  Cayenne Pepper, to taste
  1 1/2 lb Lean Ground Chuck
      2 ea Medium Onions, chopped
      4 tb Paprika
    1/4 ts Ground Nutmeg
      1 ts Oregano
      3 tb Molasses
      2 tb Cocoa Powder
      8 oz Can, Tomato Sauce
      1 cn Tomato Paste, small
      1 x  Chicken Stock
  In a fairly large pot, brown the ground chuck, draining off any fat
  when finished browning. Simultaneously, saute the chopped onions,
  garlic and green pepper in the oil in a separate pan -- I find if you
  try to saute them with the beef, they give up too much moisture to
  it, and it really doesn't brown enough -- it just "grays" . Add the
  sauted onion, garlic, and green pepper to the browned meat, along
  with all the other ingredients. Dilute it to the desired thickness
  with the chicken stock -- or some beer. Simmer for an hour or two,
  covered. You may want to uncover for the last half-hour or so if you
  think it has thinned out more than you expected -- sometimes the
  tomatoes release juice as they cook. Particularly good with corn
  bread. And even better the next day.
  My chili recipe calls for the end result of starting with 2 cups of
  dried black beans, and preparing them as you will. There are plenty
  of cookbooks full of instructions for soaking overnight, etc., but I
  do it the easy way.
  My way is to pressure cook them, which only takes 45 minutes after the
  steam release hisses the first time. Just rinse two cups of dried
  black beans well, and put them in the pressure cooker with at least 4
  cups of water. Seal it, heat until the steam release hisses the first
  time: then, turn down the heat to medium-low, and start your timer
  for 45 minutes. Steam release should hiss every few minutes or so.
  When they're finished cooking, drain them, and they're ready for the
  chili pot.

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Recipe ID 12094 (Apr 03, 2005)

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