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Black Bean Chili
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    Black Bean Chili

  • 2 tablespoons prepared black bean sauce -- 1/2 ounce * see note
  • 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 -- see recipe
  • 1 cup Quick Tomato Salsa -- see recipe
  • If you are using fermented beans, prepare them ahead. Rinse them several times, then soak them in water for 3 hours (or overnight). Rinse again. Puree with 1 cup stock.

    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.

    NOTES :
    Soak black beans in water for 3 hours and then rinse. Fermented black beans (packaged in small plastic bags), are available in Asian markets. Their musky flavor cannot be duplicated, but they are salt-cured, so soaking is essential. The Chinese black bean sauce found in most grocery stores is made with these beans. However, it often contains lots of garlic, so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
    Yield: 6 servings.

    From: The What to Fix for Dinner Cookbook , Copyright 1995 by Heidi Rabel
    Posted By: Joy Williams, Via: Chile Head Mailing List
    Post Date: Thu, 08 Oct 1998

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