| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Onions, finely chopped |
| 6 |
|
Cloves of garlic, crushed |
| 4 |
|
Hot chilies, finely chopped |
| 2 |
lg |
Green peppers, chopped |
| 2 |
lg |
Red peppers, chopped |
| 1 |
cn |
(28 ounce) diced tomatoes |
| 1 |
lb |
Dried black beans |
| 1/4 |
lb |
Small dried Colorado chili beans |
| 2 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Ground cumin |
| 1/2 |
c |
Fresh cilantro, chopped |
| 6 |
|
Bay leaves |
| 2 |
|
Chicken bouillon cubes |
| 1 |
c |
Corn, fresh, frozen, or canned |
| 22 |
oz |
Samuel Adams Honey Porter |
|
|
Salt and pepper to taste |
| 1/2 |
lb |
Sauteed ground chuck |
INSTRUCTIONS
I found this recipe on the Sam Adams Beer page. Thought you chili recipe
collectors might want a copy. (Courtesy of F. Paul Pacult, Editor of Wine
and Spirits Journal, and Sue Woodley)
Soak beans overnight. Saut. onions, garlic, peppers, and chilies until
tender. Put all ingredients in a large Dutch oven and slow cook mixture for
three hours over low heat. Serve topped with raw onions and grated cheddar
cheese.
Posted to CHILE-HEADS DIGEST V3 #135
Date: Sat, 19 Oct 1996 15:19:01 -0500
From: Judy Howle <howle@EbiCom.net>
A Message from our Provider:
“Time: A longing in man for reuniting with God.”