astray recipes: Deer valley chili

Categories: None
Yield: 1 Servings

Measure	Ingredient
2 cups	Dried black beans
10 cups	Water
1 teaspoon	Pepper
½ cup	Unsalted butter
2 mediums	Anaheim chilies; seeded, chopped
⅔ cup	Chopped red onion
⅔ cup	Chopped celery
⅔ cup	Chopped red bell pepper
1 large	Leek; (white part only)
2	Garlic cloves; minced
2 tablespoons	Dried oregano; crumbled
¼ cup	All purpose flour
2	L/2 Tbsp. Chili powder
2½ tablespoon	Ground cumin
2 tablespoons	Ground coriander
1 teaspoon	Salt
¼ cup	Sugar
4½ cup	Chicken stock canned
2¼ cup	Frozen corn; thawed
4 cups	Diced turkey or chicken
	Grated cheddar cheese
	Red onion
	Sour cream
	Fresh cilantro

TOPPING

Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1½ 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 ¼ cup of the corn with the remaining ½ 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 <reluctg@...> on Jan 22, 1998

deer valley chili