clay's kitchen |
Black Bean Chili
Recipe By : Greens, San Francisco, CA
Serving Size : 8 Preparation Time :2:00
Categories : Soups Vegetarian
Chili Southwest
Amount Measure Ingredient -- Preparation Method
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2 Cups Beans,Black Turtle,Dry
1 Bay Leaf
4 Teaspoons Cumin Seed
4 Teaspoons Oregano
4 Teaspoons Paprika
1/2 Teaspoon Pepper,Cayenne
1 Chili, Negro or Ancho (or chili powder)
3 Tablespoons Oil, Peanut
3 Whole Onions,Yellow -- Diced into 1/4"
4 Whole Garlic,Clove,Raw -- Coarsely chopped
1/2 Teaspoon Salt
1 1/2 Pounds Tomatoes,Canned,With Liquid -- Chopped
1 Tablespoon Vinegar, Rice Wine
4 Tablespoons Cilantro,Fresh,Chopped -- Chopped
2 Whole Chilies, Poblano or Ancho -- Roasted, diced
1/2 Cup Cheese, Muenster -- Grated
1/2 Cup Creme Fraiche (or sour cream)
SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover
them generously with water, and let them soak overnight.
Next day, drain the beans, cover them with fresh water by a couple of
inches and bring them to a boil with the bay leaf. Lower the heat and let
the beans simmer while you prepare the rest of the ingredients.
Heat a small heavy skillet over medium heat. Add the cumin seeds, and when
they begin to color, add the oregano leaves, shaking the pan frequently so
the herbs don't scorch. As soon as the fragrance is strong and robust,
remove the pan from the heat and add the paprika and the cayenne. Give
everything a quick stir; then remove from the pan--the paprika and the
cayenne only need a few seconds to toast. Grind in a mortar or a spice
mill to make a coarse powder. Preheat the oven to 375F. To make the chili
powder, put the dried chile in the oven
for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem,
seeds and veins. Tear the pod into small pieces and grind it into a powder
in a blender or a spice mill. Heat the oil in a large skillet and saute
the onions over medium heat until they soften. Add the garlic, salt and
the ground herbs and chili powder and cook another 5 minutes. Add the
tomatoes and their juice. Simmer everything together for 15 minutes then
add this
mixture to the beans, and, if necessary, enough water so the beans are
covered by at least 1-inch. Continue cooking the beans slowly until they
are soft, an hour or longer, or pressure cook them for 30 minutes at 15
pounds pressure. Keep an eye on the water level and add more, if needed,
to keep the beans amply covered. When the beans are cooked, taste them and
season to taste with the vinegar, additional salt if needed, and the
chopped cilantro. Prepare the garnishes. If you are using fresh green
chiles, roast them over a flame until they are evenly charred. Let them
steam 10 minutes in a bowl covered with a dish; then scrape off the skins,
discard the seeds, and dice. Serve the chili ladled over a large spoonful
of grated cheese and garnish it with the creme fraiche or sour cream, the
green chilies and a sprig of fresh cilantro. Though served in a bowl and
eaten with a spoon, this chili is a great deal thicker than most
soups--thick enough in fact to be served on a plate right alongside
fritters or cornbread. It also, however, can be thinned considerably with
stock, water or tomato juice to make a thinner but still very flavorful
black bean soup. When thinned to make a soup, it can be served as part of
a meal rather than a meal in itself.
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C.V. Woods World Championship Chili
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
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3 pounds Chicken
1 teaspoon Oregano
1 1/2 quarts Water
1 tablespoon Cumin -- ground
1/2 pound Beef suet
1/2 teaspoon Msg
1/4 cup Celery -- finely chopped
7 cups Tomatoes, peeled -- chopped
2 Teaspoon Sugar
5 Pound Pork chops, center cut -- thin
1 Teaspoon Cilantro
4 Pound Flank steak
1 Teaspoon Thyme
3 md Onions -- cut into 1/2" pieces
1 Cup Beer
3 Green peppers -- 3/8" pieces
2 Garlic cloves -- chopped
1 Pound Jack cheese -- shredded
1 Lime -- juiced
6 Green chiles -- long
Cut chicken into pieces and combine with Water in large saucepan. Simmer 2
hours then strain off broth.
In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2
hours.
BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares.
Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme
with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer
mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings into
skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops.
Add Pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak
in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to
simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer
2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour
then refrigerate 24 hours.
Reheat Chili before serving. About 5 minutes before serving time, add
cheese. Just before serving, add lime juice and stir with wooden spoon.
Food & Wine 2/82
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Chicken Chili
Recipe By : ??? (adapted and modified by Curtis Jackson)
Serving Size : 12 Preparation Time :1:20
Categories : Chili Poultry, Chicken
Amount Measure Ingredient -- Preparation Method
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4 Cups coarsely chopped yellow onion
1 1/2 Cups coarsely chopped green bell pepper
4 Cloves fresh garlic
1 1/2 Pounds boneless skinless chicken breast halves -- cut
1/4 Piece
1/4 Cup chili powder
2 Teaspoons ground coriander
1 Teaspoon ground cumin
1 teaspoon powdered chipotles
1/2 teaspoon salt
1 1/2 cups New Mexico chiles -- roasted,peeled,diced
29 ounces canned chopped tomatoes -- including liquid
16 ounces defatted chicken stock
12 ounces hard cider, dark beer, or dry white wine
6 ounces tomato paste
2 tablespoons chipotle puree
3 bay leaves
31 ounces canned garbanzos -- drained
cayenne (or other heat source) -- to taste
Saute the onion, bell pepper, and garlic over high heat in a little of
the stock until tender, about 5 minutes. Add chicken and cook 2
minutes or until just cooked, stirring constantly. Add chili powder,
ground cumin, coriander, chipotle powder, and salt. Cook 1 minute,
stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer,
broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40
minutes, stirring occasionally. Add garbanzos, adjust heat with
cayenne or other heat source if desired, and cook, uncovered, an
additional 20 minutes, stirring occasionally. Discard bay leaves and
serve as-is or over rice.
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Serving Ideas : A little chili and a lot of rice makes a great lunch.
NOTES : The recipe as I received it called for 1/2 teaspoon of
cayenne. I replaced that with 3 items: roasted New Mexico chiles
(I
use Barker variety; they are quite hot), chipotle powder, and
chipotle
puree. For those who like it extra hot, habanero powder does
wonders
for both the flavor and the burn.
Chili Blanco
Recipe By : Lisa Nishioka
Serving Size : 1 Preparation Time :0:00
Categories : Poultry, Chicken Chili
Southwest
Amount Measure Ingredient -- Preparation Method
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1 Pound Beans, White -- Soaked overnight
6 Cups Chicken Broth,Canned,Prepared
2 Whole Onions,Raw,Chopped
1 Tablespoon Oil
6 Whole Garlic,Clove,Raw -- Minced
7 Ounces Chili Peppers,Green,Hot,Fresh
3 Teaspoons Cumin, Ground
1 Teaspoon Cayenne Pepper
4 Cups Chicken -- Cooked and diced
1 Cup Sour Cream
3 Cups Cheese,Monterey Jack,Shredded
Onions, Green -- Chopped
Cilantro,Fresh,Chopped -- Chopped
Tomatoes,Fresh -- Chopped
Combine beans, broth and chicken stock base in large pot.
Simmer covered for 2 hours. Saute onions in oil until golden. Add onions,
garlic, green chilies, cumin, orrgano, cayenne pepper and chicken to bean
mixture. Simmer another 30 minutes. Add sour cream and cheese. Heat until
cheese melts.
Serve with green onions, cilantro and chopped tomatoes on top.
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Wackamblem Chili
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meat, Beef Chili
Southwest
Amount Measure Ingredient -- Preparation Method
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1/2 Cup Gebhardts chili powder
56 Ounces Tomatoes,Canned,With Liquid
6 Ounces Tomato Paste
1/2 Whole Garlic,Clove,Raw -- Minced
3 Pounds Ground Beef
3/4 Pound Chorizo (Pork & Beef),Links
2 Pounds Venison
1/2 Pound Beef Suet
5 Whole Beef Boullion Cube,Unprepared
3 Whole Onions,Raw,Chopped -- Chopped
2 Chilies, Dried Ancho -- Crushed
4 Chilies, Dried -- Crushed
4 Chilies, Poblano -- Chopped
4 Chilies, Serrano -- Chopped
4 Chilies, Jalapeno -- Chopped
5 Chilies, Dried Cayenne
3 Chilies, Pequin
2 Tablespoons Coriander Seed -- Ground
3/4 Teaspoon Oregano
1 Tablespoon Cumin, Ground
2 Bottles Dark, earthy beers or ale
1 Shot Tequila
1/3 Cup Epazote, Dried -- Wrapped in cloth
1 Pound Black Beans
1 Can Refried Beans,Canned
1/4 Cup Cornmeal
Night before, pick through beans and over with water. Soak
overnight. Add epazote bag and cook 2 hours. Check water
while cooking. Grind venison with beef suet. Brown all
meats and drain off fat. Move to large stew pot. Add
onions and garlic. Cook 5 more minutes. Add spices, beer,
tequila, 1 quart (or more) of water, and bouillon. Drain
beans, reserving liquid. Add beans to pot. Cook 2 hours,
uncovered, adding water if necessary (reserved bean juice
may be used). Add all peppers, tomatoes, and tomatoe paste.
Cook another 30 minutes. Add can of refried beans and
cornmeal. Cook 30 more minutes.
Serve with the a dollop of the following topping:
1/3 cup fresh cilantro chopped
8 oz sour cream
1/4 # each Monterrey Jack & Longhorn
Combine all ingredients.
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NOTES : This is the last effort of Creative Cooking Group #2.
Current changes (dare I use the 'E' word?) make it
financially impossible to continue in this forum.
We are pleased to say that our final effort is a winner.
Art Moore Linda Magee
Mac McClain Walter Harvey
Kemper Smith Janet Alexander
Carey Dudgeon Mary Jane Zirolli
Elaine Garneau Bill Lawrie