Annis' Black Bean Chili

Name: Annis' Black Bean Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 lb ground turkey or 1 lb beef; 1/2 lb dried black beans (or 2 small cans); 3 tablespoons olive oil; 1 yellow onion, chopped fine; 2 minced garlic cloves; 4 tablespoons new mexico red chili powder (Medium hot, toasted); 2 tablespoons ground cumin, toasted; 1/2 teaspoon Greek oregano; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 3 cups chicken stock (more if the chili is too thick); 2 tablespoons cocoa; 1/2 cup sour cream; 1/4 cup chevre cheese

Submitted by TexasKK

"I was in Santa Fe for a weekend more than 10 years ago and tried to get a reservation at Mark Miller’s Coyote Café for dinner with no luck. The bar downstairs served appetizers and I had this great chili. As it happened the Sous Chef was in the bar having a Corona and I asked him if chocolate was the secret was to his GREAT chili – he said well maybe! He wouldn’t give me the recipe but this is close."

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Ready In:: 35mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 lb ground turkey or 1 lb beef
¹⁄₂ lb dried black beans (or 2 small cans)
3 tablespoons olive oil
1 yellow onion, chopped fine
2 minced garlic cloves
4 tablespoons new mexico red chili powder (Medium hot, toasted)
2 tablespoons ground cumin, toasted
¹⁄₂ teaspoon Greek oregano
1 teaspoon kosher salt
¹⁄₂ teaspoon fresh ground pepper
3 cups chicken stock (more if the chili is too thick)
2 tablespoons cocoa
¹⁄₂ cup sour cream
¹⁄₄ cup chevre cheese

directions

Rinse the dry beans, cover with water and simmer till tender. Drain the water and set aside. You can also use 2 cans of black beans.
Brown the onions and garlic in the olive oil. Add the meat and continue browning, about 5 to 7 minutes.
In a small non-stick skillet toast the chile and cumin till fragrant – takes about 5 minutes. Do not skip this step as the toasting process brings out all the flavor of the spices.
Add the toasted spices to the meat and onions. Add the oregano and 2°C of the chicken stock and all the beans. Season with salt and pepper. Simmer for about 20 minutes or until you reach the consistency you like for the chili. Start with only 2°C of the stock and gradually add to reach the consistency you like. Right before serving add the cocoa and blend well. Do not heat over a slight simmer as the chocolate will become bitter.
Serve with the sour cream and Chevre that you have blended together. Make some jalapeno cornbread and you have a dynamite meal! This recipe can easily be doubled.

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Reviews

this is the best i ihave turned so many people on to this recipe and ALL love it. i serve the chili and black beans separately. and we discovered the plain chili is great over creamy polenta. can adapt to other than turkey, eg hand cut sirloin, or even pork and veal mix,or use mushrooms for a veg no meat chili. i use sante fe chili powder mild hatch...i order it from santa fe, GREAT

kakcity

RECIPE SUBMITTED BY

TexasKK

3 Recipes

In spite of my work as an asset manager I still manage to cook my heart out on weekends for my friends and family. Nothing makes me happier than that small silence between the first bite and the "Ohhhhh" from my guests -- they liked it! I've been collecting cookbooks and recipes for over 25 years -- rarely really USE them but love the inspiration they provide. My favorite cookbook is Julia Child's original Mastering the Art of French Cooking. I used that book to teach myself how to cook when I was in college. My tastes have changed over the years -- right now my passion is Mediterranean food - my trips to Israel changed my palate forever! Just bring me some eggplant salad, cucumbers, hummus, Harissa, homemade pita and some grilled fish! Pet peeves are boring pasta dishes (lots of pasta and no flavor) and salads drowning in bland/sweet bottled dressing. YUK!

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