*  Exported from  MasterCook  *
                      PETE'S UNUSUAL BLACK BEAN CHILI
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Black Beans, dried
    1       ea           Green Pepper, chopped
    2       tb           Olive Oil
    2       tb           Ground Cumin
      1/3   ts           Ground Cinnamon
    4       ea           Garlic Cloves, minced
    1       t            Fresh Ginger, grated
    1       tb           “Squeet” Smoke Flavoring
   16       oz           Can, Crushed Tomatoes
    1       x            Cayenne Pepper, to taste
    1 1/2   lb           Lean Ground Chuck
    2       ea           Medium Onions, chopped
    4       tb           Paprika
      1/4   ts           Ground Nutmeg
    1       t            Oregano
    3       tb           Molasses
    2       tb           Cocoa Powder
    8       oz           Can, Tomato Sauce
    1       cn           Tomato Paste, small
    1       x            Chicken Stock
   In a fairly large pot, brown the ground chuck,
   draining off any fat when finished browning.
   Simultaneously, saute the chopped onions, garlic and
   green pepper in the oil in a separate pan -- I find if
   you try to saute them with the beef, they give up too
   much moisture to it, and it really doesn't brown
   enough -- it just “grays” . Add the sauted onion,
   garlic, and green pepper to the browned meat, along
   with all the other ingredients. Dilute it to the
   desired thickness with the chicken stock -- or some
   beer. Simmer for an hour or two, covered. You may want
   to uncover for the last half-hour or so if you think
   it has thinned out more than you expected -- sometimes
   the tomatoes release juice as they cook. Particularly
   good with corn bread. And even better the next day.
   My chili recipe calls for the end result of starting
   with 2 cups of dried black beans, and preparing them
   as you will. There are plenty of cookbooks full of
   instructions for soaking overnight, etc., but I do it
   the easy way.
   My way is to pressure cook them, which only takes 45
   minutes after the steam release hisses the first time.
   Just rinse two cups of dried black beans well, and put
   them in the pressure cooker with at least 4 cups of
   water. Seal it, heat until the steam release hisses
   the first time: then, turn down the heat to
   medium-low, and start your timer for 45 minutes. Steam
   release should hiss every few minutes or so. When
   they're finished cooking, drain them, and they're
   ready for the chili pot.Copyright 1992 by Peter A.
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