Pete's unusual black bean chili

Yield: 8 servings

Measure Ingredient
2 cups Black Beans, dried
1 each Green Pepper, chopped
2 tablespoons Olive Oil
2 tablespoons Ground Cumin
⅓ teaspoon Ground Cinnamon
4 eaches Garlic Cloves, minced
1 teaspoon Fresh Ginger, grated
1 tablespoon \"Squeet\" Smoke Flavoring
16 ounces Can, Crushed Tomatoes
1 x Cayenne Pepper, to taste
1½ pounds Lean Ground Chuck
2 eaches Medium Onions, chopped
4 tablespoons Paprika
¼ teaspoon Ground Nutmeg
1 teaspoon Oregano
3 tablespoons Molasses
2 tablespoons Cocoa Powder
8 ounces Can, Tomato Sauce
1 can Tomato Paste, small
1 x Chicken Stock

In a fairly large pot, brown the ground chuck, draining off any fat when finished browning. Simultaneously, saute the chopped onions, garlic and green pepper in the oil in a separate pan -- I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough -- it just "grays" . Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients. Dilute it to the desired thickness with the chicken stock -- or some beer. Simmer for an hour or two, covered. You may want to uncover for the last half-hour or so if you think it has thinned out more than you expected -- sometimes the tomatoes release juice as they cook. Particularly good with corn bread. And even better the next day. 


My chili recipe calls for the end result of starting with 2 cups of dried black beans, and preparing them as you will. There are plenty of cookbooks full of instructions for soaking overnight, etc., but I do it the easy way.

My way is to pressure cook them, which only takes 45 minutes after the steam release hisses the first time. Just rinse two cups of dried black beans well, and put them in the pressure cooker with at least 4 cups of water. Seal it, heat until the steam release hisses the first time: then, turn down the heat to medium-low, and start your timer for 45 minutes. Steam release should hiss every few minutes or so.

When they're finished cooking, drain them, and they're ready for the chili pot.Copyright 1992 by Peter A. Vogt

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