Black Bean Chili #2
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Black Bean Chili #2
  Chili    Beans    Soups  
Last updated 6/12/2012 1:08:54 AM. Recipe ID 35608. Report a problem with this recipe.
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      Title: Black bean chili #2
 Categories: Soup
      Yield: 8 Servings
 
      3 c  Dried black beans
      2 lg Onions; chopped
      6    Cloves garlic; minced
      1    Bay leaf
      4 ts Cumin
      1 tb Sweet hungarian paprika
    1/2 ts Cayenne pepper
      2 tb Chili powder (see note)
      2 ts Oregano
      1    Green pepper; chopped
      2 cn (16-oz) peeled tomatoes;
           -with juice; cut up
      1 ts Sugar
           Salt to taste
           Cider vinegar for sauteing
           Note: if you have the real
           -stuff; use 2 tsp chili &
           -the rest paprika
 
   Soak beans overnight.
  
   In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic
  in cider vinegar (and water, if the fumes are killing you).  Once
  they are soft, add beans and 8 cups water (or enough to cover the
  beans by 1 inch) and the bay leaf. Bring to a boil, then cover and
  simmer 1 hour.
  
   In 2nd large stockpot, saute rest of onions until soft (again in
  cider/water), then add 2 cloves garlic and green pepper..saute until
  peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
  cayenne, oregano) and saute 3-5 additional minutes, adding water if
  necessary to keep from sticking to the bottom. Add tomatoes & their
  juices, sugar, and 1/2 tsp salt. Simmer for 30 min.
  
   When beans have simmered for 1 hr, add them to the tomato mixture
  (when it is done with 30 minutes of simmering by itself) and throw in
  remaining 2 cloves of minced garlic.  Stir and simmer 1-2 additional
  hours, leaving the cover off or on (I chose off) to get your desired
  thickness/consistency. Add more salt if you need it during this
  cooking stage.
  
   I mean this recipe is AMAZING...I'm going to make it again this
  weekend! It's excellent over rice, plain with bread (cornbread!) or
  over potatoes.
  
   Recipe 




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Recipe ID 35608 (Apr 03, 2005)

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