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Receta Chile Negro (Black Chili)
by Global Cookbook

Chile Negro (Black Chili)
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  Raciónes: 8

Ingredientes

  • 1 lb dry black beans
  • 1 lrg green bell pepper seeded and halved
  • 1 lrg green bell pepper seeded and minced
  • 1 lrg red bell pepper seeded and minced
  • 4 Tbsp. extra virgin olive oil
  • 2 med onions peeled and minced
  • 3 x garlic cloves peeled and minced
  • 2 Tbsp. fresh parsley minced
  • 2 Tbsp. fresh cilantro minced
  • 1 lb lean grnd beef
  • 1 lb lean grnd pork
  • 2 Tbsp. mild or possibly warm chili pwdr
  • 1 tsp cumin seed lightly toasted
  • 16 ounce canned whole tomatoes, liquid removed crushed
  • 1 c. V-8 vegetable juice salt and cracked pepper to taste
  • 1 c. minced onion for garnish
  • 1 c. queso blanco or possibly Cheddar cheese for garnish

Direcciones

  1. Soak beans for 8 hrs in a large bowl to that a seeded and halved green pepper has been added. Pour beans with their soaking liquid into a large heavy pot or possibly kettle.
  2. Add in sufficient fresh water to cover. Cover and simmer till beans are tender, about 1 1/2 hrs. Set aside.
  3. Heat 2 Tbsp. of the oilve oil in a small saute/fry pan. Saute/fry onion till tender, then add in the minced green and red pepper, garlic, parsley, and cilantro.
  4. In a separate large pot or possibly kettle, heat the remaining 2 Tbsp. oilve oil and add in beef and pork. Saute/fry for about 15 min. Drain fat from meat and add in the onion mix. Add in chili pwdr and cook for about 10 min.
  5. Add in the cooked beans. cumin seed, canned tomatoes, and V-8 juice. Cook and simmer for about 1 hour, then uncover and cook for another 30 min. Skim excess fat from top. Season with salt and pepper. Serve with minced onions and a Tbsp. of shredded cheese, if you like.