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Michele L
Posted August 24, 2005 10:37 PM
this chili is soooooooo good that my husband took some over to a friends house and he said it was "the best ever" I can't remember where this recipe came from
Black Bean Chili
Ingredients
2 pounds ground chuck or ground round
1 large onion, diced
1 large green pepper, diced
3 cloves crushed garlic
3 finely grated carrots
1 pound dry beans precooked in chicken or beef broth / or 4 cans black beans
1 large can (approximately 28 to 32 ounces) crushed tomatoes
2 cans (approximately 40 ounces) peeled, diced tomatoes
Juice of 3 limes, fresh (or 6 Tablespoons frozen)
Dash Tabasco pepper sauce or Louisiana Hot Sauce
1 Tablespoon cumin
1 Tablespoon garlic powder (optional but suggested)
In large iron pot (or dutch oven), saute meat and drain. Add onion and green pepper; lightly brown. Add garlic and carrots. Saute the above for an additional 5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco, cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the cook's sipping beer to achieve desired thickness of chili. (Well, use good hygienic judgement, of course!)
Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or yogurt (plain) floated on top. French bread is an extra treat!
Posted August 24, 2005 10:37 PM
this chili is soooooooo good that my husband took some over to a friends house and he said it was "the best ever" I can't remember where this recipe came from
Black Bean Chili
Ingredients
2 pounds ground chuck or ground round
1 large onion, diced
1 large green pepper, diced
3 cloves crushed garlic
3 finely grated carrots
1 pound dry beans precooked in chicken or beef broth / or 4 cans black beans
1 large can (approximately 28 to 32 ounces) crushed tomatoes
2 cans (approximately 40 ounces) peeled, diced tomatoes
Juice of 3 limes, fresh (or 6 Tablespoons frozen)
Dash Tabasco pepper sauce or Louisiana Hot Sauce
1 Tablespoon cumin
1 Tablespoon garlic powder (optional but suggested)
In large iron pot (or dutch oven), saute meat and drain. Add onion and green pepper; lightly brown. Add garlic and carrots. Saute the above for an additional 5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco, cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the cook's sipping beer to achieve desired thickness of chili. (Well, use good hygienic judgement, of course!)
Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or yogurt (plain) floated on top. French bread is an extra treat!
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