Black Bean Chili Part 2 Of 2
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Black Bean Chili Part 2 Of 2
  Chili    Vegetables    Tex-mex    Beans  
Last updated 6/12/2012 1:08:54 AM. Recipe ID 35618. Report a problem with this recipe.
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      Title: Black bean chili part 2 of 2
 Categories: Vegetables, Main dish, Tex-mex
      Yield: 8 Servings
           MADISON -- part 2
  Continuation of Directions from Part One Add cumin seeds, and when
  they begin to color, add the oregano leaves, shaking the pan
  frequently so the herbs don't scorch. As soon as the fragrance is
  strong and robust, remove the pan from the heat and add the paprika
  and cayenne. Give everything a quick stir; then remove from the pan,
  the paprika and cayenne only need a few seconds to toast. Grind in a
  mortar or spice mill to make a coarse powder. Preheat the oven to
  375F. To make the chili powder, put the dried chile in the oven for
  3-to-5 minutes to dry it out. Cool briefly; then remove the stem,
  seeds and veins. Tear pod into small pieces and grind into a powder
  in a blender or a spice mill. Heat oil in a large skillet and saute
  the onions over med.heat until they soften. Add garlic, salt, ground
  herbs and chili powder and cook another 5 minutes. Add tomatoes and
  their juice. Simmer everything together for 15 minutes then add this
  mixture to the beans, and, if necessary, enough water so the beans
  are covered by at least 1". Continue cooking beans slowly until they
  are soft, an hour or longer, or pressure cook them for 30 minutes at
  15 pounds pressure. Keep an eye on the water level and add more, if
  needed, to keep beans amply covered. When beans are cooked, taste
  them and season to taste with the vinegar, additional salt if needed,
  and the chopped cilantro. Prepare garnishes. If you are using fresh
  green chiles, roast over a flame until evenly charred. Let steam 10
  minutes in a bowl covered with a dish; then scrape off the skins,
  discard the seeds, and dice. Serve chili ladled over a large spoonful
  of grated cheese and garnish with creme fraiche or sour cream, green
  chilies and a sprig of fresh cilantro. Though served in a bowl and
  eaten with a spoon, this chili is a great deal thicker than most
  soups... thick enough in fact to be served on a plate right alongside
  fritters or cornbread. It also, however, can be thinned considerably
  with stock, water or tomato juice to make a thinner but still very
  flavorful black bean soup. When thinned to make a soup, it can be
  served as part of a meal rather than a meal in itself. This is one of
  the best known recipes from the San Francisco restaurant Greens.

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Recipe ID 35618 (Apr 03, 2005)

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