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Chili, Erik Speckman

 

13

Yield

1

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

1 each bay leaves
*
2 cups beans
soaked (black or red)
4 teaspoons cumin
4 teaspoons oregano
4 teaspoons paprika
½ teaspoon cayenne pepper
ground "new mexico" chili, powder (however much looks, good, few tsp.?)
*
1 each hot chili peppers
negro or ancho
*
1 x peanut oil
*
2 large onions
chopped
4 cloves garlic
minced
1 x salt
*
4 cups tomatoes
chopped, (fresh/peeled or canned)
¼ cup red wine
*
1 tablespoon chipotle chili peppers
chopped
*
1 x vinegar
wine, cider, rice
*

Directions

Cover beans and bay leaf with 2 inches of fresh water, bring to boil.

Lower heat and simmer.

Toast cumin and oregano over medium heat, stirring so they don't burn.

When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds.

Remove from heat.

Then grind with mortar and pestle.

Dry the chili negro or ancho in a hot oven (400) for a few minutes.

Cool and remove stem, seeds, veins.

Shred it and then grind in food processor, blender, etc.

Sauté onion in oil until soft, add garlic, salt, ground herbs and chili, cook 5 min.

Add tomato, juice, 1 teaspoon chipotle, and some red wine, cook about 20 min.

Add to the beans and add more water to cover beans by 1 inch.

Cook until beans are soft (1 hr.)

Taste chili, add vinegar to taste.

Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.)

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1583g (55.8 oz)
Amount per Serving
Calories 90413% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 2166mg 90%
Total Carbohydrate 60g 60%
Dietary Fiber 48g 192%
Sugars g
Protein 83g
Vitamin A 216% Vitamin C 239%
Calcium 63% Iron 115%
* based on a 2,000 calorie diet How is this calculated?

 

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