Tuesday, June 3, 2008

3-Bean Chili

Chipotle 3-Bean Chili

1 package medium chili seasoning
1 tbs cumin
2 tbs brown sugar
salt and black pepper to taste
2 tbs canola oil
1 cup chopped cilantro, ½ cup of it set aside for garnishing.
6 green onions sliced set aside for garnishing.
1 medium size yellow onion chopped
1 bell pepper chopped
1 large jalapeño chopped
4 cloves of garlic chopped
7 oz can chipotle peppers in adobo sauce ( you will need 4-5 peppers chopped and 2 tbs of sauce.)
1 7 oz can mild green chilies
1 15 can tomato sauce
1 28 oz can crushed tomatoes
1 7 oz can tomato paste
2 15-16 oz cans dark or light red kidney beans
2 15-16 oz cans white beans
2 15-16 oz cans black beans
2 15-16 oz cans white hominy drain liquid into separate container and set aside.

Hardware: 1 large soup pot

Drain and lightly rinse beans; set aside.
On medium heat sauté chopped onion and bell pepper until almost tender 5-8 minutes. Add garlic, chipotle peppers and green chilies. Cook for 1-2 minutes then add tomatoes, sauce, paste and all dry seasonings; stir until well combined. Let simmer covered for five minutes to incorporate flavors. Turn heat to med-low. Add beans and hominy, stir well and simmer for 30 minutes stirring every few minutes being sure to scrape bottom of pan to keep it from burning. Note: If chili seems too thick, add reserved hominy liquid until desired consistency is reached.
Remove from heat and stir in ½ cup of cilantro (keep remaining for topping.)

Let sit for five minutes to slightly cool. Serve with sour cream, chedder cheese, cilantro and, or green onions.

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