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Ingredientes
- 2 c. Black Beans, dry
- 1 x Green Pepper, minced
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Grnd Cumin
- 1/3 tsp Grnd Cinnamon
- 4 x Garlic Cloves, chopped
- 1 tsp Fresh Ginger, grated
- 1 Tbsp. "Squeet" Smoke Flavoring
- 16 ounce Can, Crushed Tomatoes
- Â Â Cayenne Pepper, to taste
- 1Â 1/2 lb Lean Grnd Chuck
- 2 med Onions, minced
- 4 Tbsp. Paprika
- 1/4 tsp Grnd Nutmeg
- 1 tsp Oregano
- 3 Tbsp. Molasses
- 2 Tbsp. Cocoa Pwdr
- 8 ounce Can, Tomato Sauce
- 1 can Tomato Paste, small
- Â Â Chicken Stock
Direcciones
- In a fairly large pot, brown the grnd chuck, draining off any fat when finished browning. Simultaneously, saute/fry the minced onions, garlic and green pepper in the oil in a separate pan - I find if you try to saute/fry them with the beef, they give up too much moisture to it, and it really doesn't brown sufficient - it just "grays" . Add in the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients.
- Dilute it to the desired thickness with the chicken stock - or possibly some beer.
- Simmer for an hour or possibly two, covered. You may want to uncover for the last half-hour or possibly so if you think it has thinned out more than you expected - sometimes the tomatoes release juice as they cook. Particularly good with corn bread. And even better the next day.
- BLACK BEANS THE EASY WAY
- My chili recipe calls for the end result of starting with 2 c. of dry black beans, and preparing them as you will. There are plenty of cookbooks full of instructions for soaking overnight, etc., but I do it the easy way.
- My way is to pressure cook them, that only takes 45 min after the steam release hisses the first time. Just rinse two c. of dry black beans well, and put them in the pressure cooker with at least 4 c. of water. Seal it, heat till the steam release hisses the first time: then, turn down the heat to medium-low, and start your timer for 45 min.
- Steam release should hiss every few min or possibly so. When they're finished cooking, drain them, and they're ready for the chili pot.
- by Peter A. Vogt
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 8 servings | |
| Calories 522 | |
| Calories from Fat 200 | 38% |
| Total Fat 22.42g | 28% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 1.05g | |
| Cholesterol 60mg | 20% |
| Sodium 493mg | 21% |
| Potassium 1749mg | 50% |
| Total Carbs 55.06g | 15% |
| Dietary Fiber 12.2g | 41% |
| Sugars 13.28g | 9% |
| Protein 28.88g | 46% |
