Name: Black Bean Chili
Ingredients: 2 tb Prepared black bean sauce; 1/2 ounce * see note; 1 tb Corn oil; 1 lg Yellow onion; peeled and diced, 1 1/2 cups; 4 lg Garlic cloves; minced or 3 teaspoons dehydrated minced garlic; 1 tb Cumin seed; crushed; 2 lg Anaheim chili peppers; seeded and chopped or 8 ounces canned mild green chilies, chopped; 1 1/2 pt Chicken stock; Homemade; 1 c Chopped fresh cilantro; 2 bunches; 2 tb Unsweetened cocoa powder; 2 ts Ground cumin; 3 tb Chili powder; 30 oz Black beans; rinse, drain, and puree half the beans; 29 oz Premium diced tomatoes in puree; 1/2 ts Crushed red pepper flakes; 1 Lime; zest and juice; Kosher salt; to taste; Sour cream; plain yogurt, or Cilantro Crem; Fraiche; see recipe; 1 c Quick Tomato Salsa; see recipe

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Asian	Beans	6	Servings

INGREDIENTS

2	tb	Prepared black bean sauce; 1/2 ounce * see note
1	tb	Corn oil
1	lg	Yellow onion; peeled and diced, 1 1/2 cups
4	lg	Garlic cloves; minced or 3 teaspoons dehydrated minced garlic
1	tb	Cumin seed; crushed
2	lg	Anaheim chili peppers; seeded and chopped or 8 ounces canned mild green chilies, chopped
1 1/2	pt	Chicken stock; Homemade
1	c	Chopped fresh cilantro; 2 bunches
2	tb	Unsweetened cocoa powder
2	ts	Ground cumin
3	tb	Chili powder
30	oz	Black beans; rinse, drain, and puree half the beans
29	oz	Premium diced tomatoes in puree
1/2	ts	Crushed red pepper flakes
1		Lime; zest and juice
		Kosher salt; to taste
		Sour cream; plain yogurt, or Cilantro Crem
		Fraiche; see recipe
1	c	Quick Tomato Salsa; see recipe

INSTRUCTIONS

Recipe By : Copyright © 1995 by Heidi Rabel
If you are using fermented beans, prepare them ahead. Rinse them several
times, then soak them in water for 3 hours (or overnight). Rinse again.
Puree with 1 cup stock.
In a large saucepan on medium heat, cook onion in oil until translucent
(about 6 - 8 minutes). Add garlic, cumin seed, and chopped pepper, and cook
5 minutes more. Reduce heat to low. Add remaining stock, 1/2 cup cilantro,
cocoa powder, cumin, chili powder, beans, tomatoes, and black bean sauce or
pureed fermented bean mixture. Simmer about 5 minutes. Add lime zest.
Simmer for 15 minutes more, then add lime juice and correct seasoning. The
longer it simmers the thicker it will become. Add the remaining 1/2 cup
cilantro about 3 minutes before serving.
NOTES : Soak black beans in water for 3 hours and then rinse. Fermented
black beans (packaged in small plastic bags), are available in Asian
markets. Their musky flavor cannot be duplicated, but they are salt-cured,
so soaking is essential. The Chinese black bean sauce found in most grocery
stores is made with these beans. However, it often contains lots of garlic,
so decrease the garlic by 1 tsp. To serve, ladle into warmed bowls and
garnish with Salsa and sour cream, yogurt, or cilantro Creme Fraiche.
Yield: 6 servings.
Posted to CHILE-HEADS DIGEST by Tantrika <hummer13@earthlink.net> on Oct
08, 1998, converted by MM_Buster v2.0l.

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