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Black Bean Chili Recipe

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This recipe for Black Bean Chili, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Frey
Added: Monday, July 17, 2006


1/2 lb. dry Black Beans
2 Onion, chopped
2 clove Garlic, minced
1 Bay Leaf
1 1/2 lb. lean Ground Beef
1 (28 oz.) can Progresso Whole Peeled Tomatoes with basil
2/3 tsp. New Mexico chili powder )
1 tsp. California chili powder (we like Mojave brand chili)
5 tsp. pasilla chili powder
1/4 tsp. dry mustard
1/4 tsp. black pepper
1/2 tsp. ground coriander
2 tsp. salt
1/2 tsp. ground cumin
Pinch cinnamon

This makes plenty for six servings, and we generally freeze half of it for a later meal. It freezes beautifully. We like the chili served with steamed rice, but it's very adaptable to whatever you like.

Early in the day: Cover dry black beans with water, add one chopped onion, a clove of minced garlic, and a bay leaf. Bring to a boil and adjust heat to maintain a fast simmer, and cook beans until tender. You may need to add water; generally it takes about 1 1/2 hours for beans to become tender. Don't try to rush this, just let the beans do their thing. When the beans are done, they shouldn't be dry, nor should be they be swimming in water. Cook with the lid off or on depending on whether you have too much or just enough water on the beans as they near being done.

For the meat mixture, saute lean ground beef, 1 lg. minced clove garlic, and one chopped onion over medium heat until meat is crumbly and no longer pink. Use a large pot; you will be adding the beans and other "stuff."

Coarsely chop one 28 oz. can Progresso whole peeled tomatoes with basil, and add to meat, along with the beans (with any water on them) and tomato juices. Season everything with the following spices:

New Mexico chili powder, California chili powder,
pasilla chili powder, dry mustard, black pepper, ground coriander, salt, ground cumin, pinch of cinnamon

Blend everything together well, and simmer over low heat two to three hours. Flavors need time to meld together, and liquid should become a nice gravy texture. As with the beans, covering the pot or leaving it open will help control how quickly the liquid thickens and binds everything together. This is a good weekend project that requires long slow cooking, but not too much attention once you have everything assembled. Discard the bay leaf and enjoy!




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