Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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 t 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.
BLACK BEANS THE EASY WAY
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. Copyright 1992 by Peter A.
Vogt
