"The belly rules the mind."--Spanish Proverb

Deer Valley Chili Recipe

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This recipe for Deer Valley Chili, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Daphne Holcomb


2 cups dried black beans
10 cups water
1 teaspoon pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped 2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 large leek (white part only)
2 garlic cloves, minced
2 teaspoons dried oregano, crumbled 1/4 cup corn flour
1 teaspoon cayenne
2 1/2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons salt
1/8 cup sugar
4 1/2 cup chicken stock
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken(can use a mixture of ground and diced)


grated cheddar cheese
red onion
sour cream
fresh cilantro

Soak black beans in large pot overnight. The next day you will drain & cook them.
Seed and chop the chilies, chop the onion, celery, red pepper and leek.
Mince the garlic and get the rest of the ingredients ready to cook.
Add 10 cups water and pepper to the drained beans. Bring them to a boil, simmer 1 1/2 hours. Drain.
Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, about 10 minutes. Reduce heat to low.
Add the flour and spices, cook 5 minutes.
Add the sugar and 4 cups stock and bring to simmer.
Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

Number Of Servings:
Number Of Servings:
8-10 servings




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