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Pete's Unusual Black Bean Chili

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Recipe

 

Yield

8 servings

Prep

1 hrs

Cook

2 hrs

Ready

3 hrs
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 cups black beans, dried
1 each green bell peppers
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2 tablespoons olive oil
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2 tablespoons cumin
ground
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teaspoon cinnamon
ground
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4 each garlic cloves
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1 teaspoon ginger
grated
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1 tablespoon liquid smoke
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16 ounces tomatoes
crushed , canned
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1 x cayenne pepper
to taste
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1 ½ pounds beef chuck
lean, ground
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2 each onions
medium, chopped
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4 tablespoons paprika
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¼ teaspoon nutmeg
ground
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1 teaspoon oregano
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3 tablespoons molasses
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2 tablespoons cocoa powder
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8 ounces tomato sauce
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1 each tomato paste
small can
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1 x chicken broth
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Ingredients

Amount Measure Ingredient Features
473 ml black beans, dried
1 each green bell peppers
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3E+1 ml olive oil
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3E+1 ml cumin
ground
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1.7 ml cinnamon
ground
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4 each garlic cloves
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5 ml ginger
grated
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15 ml liquid smoke
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462.4 ml/g tomatoes
crushed , canned
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1 x cayenne pepper
to taste
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680.4 g beef chuck
lean, ground
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2 each onions
medium, chopped
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6E+1 ml paprika
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1.3 ml nutmeg
ground
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5 ml oregano
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45 ml molasses
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3E+1 ml cocoa powder
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231.2 ml/g tomato sauce
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1 each tomato paste
small can
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1 x chicken broth
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Directions

In a fairly large pot, brown the ground chuck, draining off any fat when finished browning.

Simultaneously, sauté the chopped onions, garlic and green pepper in the oil in a separate pan -- I find if you try to sauté them with the beef, they give up too much moisture to it, and it really doesn't brown enough -- it just "grays" .

Add the sautéd 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 Black Beans 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 56442% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 117mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 15g 60%
Sugars g
Protein 72g
Vitamin A 43% Vitamin C 46%
Calcium 15% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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