| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
American |
Appetizers, Light meals, Main course |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
Olive oil |
| 2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped carrot |
| 1/2 |
c |
Seeded and chopped red bell pepper |
| 4 |
c |
Cooked black beans |
| 2 |
c |
Chicken stock |
| 2 |
tb |
Minced garlic |
| 1 |
c |
Chopped tomatoes |
| 2 |
ts |
Ground cumin |
| 4 |
ts |
Chili powder; or to taste |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
c |
Chopped cilantro |
| 2 |
tb |
Honey |
| 2 |
tb |
Tomato paste |
|
|
Grated onion |
|
|
Grated Monterey jack cheese |
|
|
Yogurt; for garnish |
INSTRUCTIONS
1. In a large, heavy pot, heat sherry and oil over medium heat and sauté
onions until soft but not browned.
2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring
frequently.
3. Add remaining ingredients, except garnishes, and bring to a boil. Lower
heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick,
with all water absorbed. Garnish with grated onion, cheese, and a dollop of
yogurt.
Serves 6 to 8.
NOTES : A favorite dish at San Francisco's Greens restaurant, this
southwestern chili has been influenced by South American cuisine. Black
beans are blended with cilantro, grated onion, and cheese for a meal in one
dish.
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998
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