INGREDIENTS

INSTRUCTIONS

In a hot pan over medium heat, saute onions and garlic until onions
are soft. When soft, add cumin. Saute a few minutes. Add canned
beans. Saute for a couple of minutes. Set aside.
In small pan on medium heat, slightly char the ancho pieces. When you
start to smell their fragrance, remove them and put them in a blender
with the water. Puree until smooth. Set aside.
Into the crockpot, onion-bean mixture, pureed chiles, and the rest of
the ingredients except the salsa, cilantro and lime juice. Cook on
LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so
until it tastes right TO YOU.
To serve: put chili over white rice or grits, garnish with salsa and
sour cream. Maybe some chopped cilantro too.
NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the
Flavors of Italy), p. 167. The original recipe called for cooking the
dried beans with the onions and garlic. I quickened it by using the
canned beans.
Also, I used vegetable broth instead of chicken broth and I used
orange bell pepper instead of red. I also put some ground coriander
seed in the chile instead of some of the cilantro.
I added a chipotle pepper for some smokiness. You can use either the
reconstituted dried ones or one from a can of chipotle en adobo,
whichever you have available.
Recipe by: The Best of Gourmet
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 28,
1999, converted by MM_Buster v2.0l.

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