Unusual Black Bean Chili

Recipe Ingredients

• 2.00 c Black Beans, Dried
• 1.50 lb Lean Ground Chuck
• 1.00 Green Pepper, Chopped
• 2.00 md Onions, Chopped
• 2.00 tb Olive Oil
• 4.00 tb Paprika
• 2.00 tb Ground Cumin
• 0.25 ts Ground Nutmeg
• 0.33 ts Ground Cinnamon
• 1.00 ts Oregano
• 4.00 Garlic Cloves, Minced
• 3.00 tb Molasses
• 1.00 ts Fresh Ginger, Grated
• 2.00 tb Cocoa Powder
• 1.00 tb "Squeet" Smoke Flavoring
• 8.00 oz Tomato Sauce
• 16.00 oz Crushed Tomatoes
• 1.00 cn Tomato Paste, small
• Cayenne Pepper, To Taste
• Chicken Stock

Recipe Directions

• 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.


• BLACK BEANS THE EASY WAY 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.

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