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Title: Deer Valley Chili Categories: None Yield: 1 Servings 2 c Dried black beans 10 c Water 1 ts Pepper 1/2 c Unsalted butter 2 md Anaheim chilies; seeded, -chopped 2/3 c Chopped red onion 2/3 c Chopped celery 2/3 c Chopped red bell pepper 1 lg Leek; (white part only) 2 Garlic cloves; minced 2 tb Dried oregano; crumbled 1/4 c All purpose flour 2 L/2 Tbsp. Chili powder 2 1/2 tb Ground cumin 2 tb Ground coriander 1 ts Salt 1/4 c Sugar 4 1/2 c Chicken stock canned 2 1/4 c Frozen corn; thawed 4 c Diced turkey or chicken ----------------------------------TOPPING---------------------------------- Grated cheddar cheese Red onion Sour cream Fresh cilantro Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring 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, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 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. Posted to recipelu-digest Volume 01 Number 577 by Reluctant Gourmet |