[CH] Tonights Dinner

RST G (synapse7@home.com)
Wed, 28 Jul 1999 13:17:09 -0400

This is what we are having for dinner tonight with some of the leftover
chipotle brioche from the Hot Luck. A little fat-free sour cream on the
side and a sprinkling of chopped cilantro (yum!)

                     *  Exported from  MasterCook  *

                  Black Bean Ancho Chile (For Crockpot)

Recipe By     : The Best of Gourmet 
Serving Size  : 3    Preparation Time :0:00
Categories    : Beans/Legumes/Pulses             Chiles
                Chilis & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz can     black beans -- rinsed & drained
   1      med           onion -- chopped
   3      cloves        garlic
   1 1/2  tbsp          vegetable oil
     1/2  tbsp          ground cumin
   3 2/3  cups          water
   1 1/2  oz            dried ancho chiles (about 2-3) -- stem/seed/tear
   1                    chipotle chile (either dried or in adobo)
   1      14 oz can     tomatoes including juice -- puree coarsely
     1/2  cup           vegetable broth
     1/2                orange bell pepper (or red) -- chopped
     1/2  tsp           dried mexican oregano -- crumbled
     1/8  cup           fresh coriander (cilantro) -- or to taste
   2      tbsp          fresh lime juice
                        avocado salsa -- or your favorite
                        sour cream -- as garnish

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.

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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.

RisaG