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| BLACK BEAN CHILI |
- 2 tablespoons prepared black bean sauce -- 1/2 ounce
- 1 tablespoon corn oil
- 1 large yellow onion -- 1 1/2 cups peeled and diced
- 4 large garlic cloves -- minced or
- 3 teaspoons dehydrated minced garlic
- 1 tablespoon cumin seed -- crushed
- 2 large Anaheim chili peppers -- seeded and chopped or
- 8 ounces canned mild green chilies -- chopped
- 1 1/2 pints chicken stock -- Homemade
- 1 cup chopped fresh cilantro -- 2 bunches
- 2 tbsp. unsweetened cocoa powder
- 2 tsp. ground cumin
- 3 tbsp. chili powder
- 30 ounces black beans rinse, drain, and puree half the beans
- 29 ounces premium diced tomatoes in puree
- 1/2 tsp. crushed red pepper flakes
- 1 lime -- zest and juice
- kosher salt -- to taste
- sour cream, plain yogurt, or Cilantro Crem Fraiche
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- In a large saucepan on medium heat, cook onion in oil until translucent (about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook 5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro, cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest. Simmer for 15 minutes more, then add lime juice and correct seasoning. The longer it simmers the thicker it will become. Add the remaining 1/2 cup cilantro about 3 minutes before serving.
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