Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 16 Preparation Time :2:30
Categories : Stew Chili Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil
1 Purple onion -- coarsely chopped
1 Spanish onion --
- coarsely chopped
4 cl Garlic -- finely chopped
2 ts Chili powder -- up to 3 ts
2 ts Crushed chili flakes -- up to
- 3 ts
1 tb Ground cumin -- up to 2 tb
1 sm Eggplant -- peeled and diced
1 c White beans -- soaked
1 c Black beans -- sooked
2 lb Cooked red kidney beans --
- drained and rinsed
12 oz Bottled beer -- Harpoon ale
1 tb Dried Greek oregano
40 oz Canned tomatoes -- chopped
1 lb Chicken breast -- skinless,
- boneless, or more,
- poached and sliced
1 Red bell pepper -- cored,
- cut in strips
1 Green bell pepper -- cored,
- cut in strips
Goat cheese
Fresh cilantro -- chopped
Great chili to make with friends. Substitute 2-1/2 to 3 cups each
white and black beans, cooked. Use garbanzos instead of navy or white
kidney. You may want to add a 2nd bottle of Ale to the Chili when it
needs it. If you don't like eggplant, or can't find it, use
2 zucchini. Need about 3 to 4 cups of diced eggplant/zucchini. If
you want to make vegetarian chili, omit the chicken.
Heat oil over low flame in a heavy-bottomed stockpot. Add onion,
garlic, and spices and cook, covered, until golden, about
15 minutes.
Add eggplant and cook, covered, for 15 minutes, stirring
occasionally.
Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over
medium heat for 30 minutes. Reduce heat to low and cook for 2 to
3 hours (or less if using already cooked beans), partly covered,
making sure all beans are completely soft.
Add chicken and peppers and cook until just heated.
Serve with a dollop of (soft) goat cheese and fresh cilantro.
Yield: 16 Cups
1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was
found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus
Pesto," 15 Oct 1996. [patH]
