Deer valley chili
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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