Deer valley chili

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

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