Caribbean chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Diced cooked ham |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Allspice (up to 1) |
| ¼ | cup | Orange marmalade |
| 2 | tablespoons | Fresh lemon juice |
| 2 | cans | (15 oz.) black beans, drained, rinsed |
| 1 | can | (14.5 to 16 oz.) whole tomatoes, cut up, undrained |
| 1 | can | (4.5 oz.) chopped green chilies |
| 1 | Banana, sliced | |
| 1 | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Chopped cilantro |
Directions
CHILI
TOPPING
Here's a recipe that I made for dinner last night. It comes from last year's Pillsbury Bake-off cookbook, and was very unusual and very good.
I've left out the brand names.
In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-½ cup) servings.
Posted to EAT-L Digest by Cheryl Mainard <cmainard@...> on Jul 8, 1997