1/4 cup Dry sherry
1 tbsp Olive oil
2 cup Chopped onion
1/2 cup Chopped celery
1/2 cup Chopped carrot
1/2 cup Seeded and chopped red bell pepper
4 cup Cooked black beans
2 cup Chicken stock
2 tbsp Minced garlic
1 cup Chopped tomatoes
2 tsp Ground cumin
4 tsp Chili powder, or to taste
1/2 tsp Dried oregano
1/4 cup Chopped cilantro
2 tbsp Honey
2 tbsp Tomato paste
Grated onion
Grated Monterey jack cheese
Yogurt, for garnish
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1. In a large, heavy pot, heat sherry and oil over medium heat and sauté onions until soft but not browned.
2. Add celery, carrot, and bell pepper and saute 5 minutes, stirring frequently.
3. Add remaining ingredients, except garnishes, and bring to a boil. Lower heat and simmer for 45 minutes to 1 hour, covered. Chili should be thick, with all water absorbed. Garnish with grated onion, cheese, and a dollop of yogurt.
Serves 6 to 8.
NOTES : A favorite dish at San Francisco's Greens restaurant, this southwestern chili has been influenced by South American cuisine. Black beans are blended with cilantro, grated onion, and cheese for a meal in one dish. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 25, 1998
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