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Recipe Name: Black Bean Ancho Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Dried black beans, picked
over and
rinsed about 2 1/2
2 Onions, chopped
6 Garlic cloves
3 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Ground cumin
7 1/2 Cup(s) Water
3 Ounce(s) Dried ancho chilies*
stemmed seeded
and torn into
pieces wear rubber
gloves about 6
A, 28-ounce can
tomatoes including
the juice pureed
1 Cup(s) Chicken broth
1 Red bell pepper, chopped
1 Teaspoon(s) Dried oregano, crumbled
1/3 Cup(s) Chopped fresh coriander, or
to taste
2 Tablespoon(s) Fresh lime juice, or to
Avocado salsa, recipe
follows as
an accompaniment if
Sour cream as an
accompaniment if desired
1 Avocado, preferably
1/2 Cup(s) Finely chopped red onion
1 Fresh or pickled jalapeno
seeded and minced
wear rubber
available at Hispanic markets, some specialty foods shops, and some
supermarkets Make salsa: Halve and peel the avocado and cut it into
1/4-inch dice. In a bowl toss the avocado with the juice, the onion,
the jalapeno, and salt and pepper to taste. Makes 1 1/2 cups. Make
chili: In a large bowl let the beans soak in enough water to cover
them by 2 inches for 1 hour and drain them. In a large heavy kettle
cook the onions and 4 of the garlic cloves, minced, in the oil over
moderate heat, stirring, until the onions are softened, add the cumin,
and cook the mixture, stirring, for 30 seconds. Add the beans and 6
cups of the water and simmer the mixture, uncovered, adding more water
if necessary to keep the beans barely covered, for 1 hour, or until
the beans are tender. While the beans are simmering, in a small
saucepan bring the remaining 1 1/2 cups water to a boil, add the
chilies, and remove the pan from the heat. Let the mixture stand for
20 minutes and in a blender puree the chilies with the liquid. Add the
chili puree, to the bean mixture with the tomato puree, the broth, the
bell pepper, the oregano, and salt to taste and simmer the mixture,
uncovered, stirring occasionally, for 30 minutes. Stir in the
coriander, the lime juice, and the remaining 2 garlic cloves, minced,
and simmer the chili for 5 minutes. The chili may be frozen or made 4
days in advance, cooled, uncovered, and kept covered and chilled.
Serve the chili with the avocado salsa and the sour cream. Makes
about 10 cups, serving 4 to 6. Gourmet December 1992 Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2923
Calories From Fat: 1581
Total Fat: 183.7g
Cholesterol: 117.9mg
Sodium: 2900.4mg
Potassium: 7915.4mg
Carbohydrates: 314.1g
Fiber: 148.5g
Sugar: 37.3g
Protein: 89.2g

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