Black Bean Chili
Ingredients3 C dried black beans
2 large onions (2c. chopped)
6 cloves garlic, minced
1 bay leaf
4 Tsp Cumin
1 Tbsp Sweet Hungarian Paprika
½ Tsp cayenne pepper
2 Tbsp Chili powder (see note)
2 tsp Oregano
1 Green Pepper, Chopped
2 can (16Oz) Peeled Tomatoes, With Juice -- cut up
1 tsp Sugar
Salt To Taste
cider vinegar for sautéing
Note: (if you have the REAL stuff, use 2 tsp chili & the rest paprika)
Soak beans overnight.
In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in cider vinegar (and water, if the fumes are killing you). Once they are soft, add beans and 8 cups water (or enough to cover the beans by 1 inch) and the bay leaf. Bring to a boil, then cover and simmer 1 hour.
In 2nd large stockpot, saute rest of onions until soft (again in cider/water), then add 2 cloves garlic and green pepper..saute until peppers get slightly soft. Add spices (cumin, Hung. paprika, chili, cayenne, oregano) and saute 3-5 additional minutes, adding water if necessary to keep from sticking to the bottom. Add tomatoes & their juices, sugar, and 1/2 tsp salt. Simmer for 30 min.
When beans have simmered for 1 hr, add them to the tomato mixture (when it is done with 30 minutes of simmering by itself) and throw in remaining 2 cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the cover off or on (I chose off) to get your desired thickness/consistency. Add more salt if you need it during this cooking stage.
I mean this recipe is AMAZING...I'm going to make it again this weekend! It's excellent over rice, plain with bread (cornbread!) or over potatoes.
Other Low Carb Chili Recipes:
Low Carb Texas Brisket Recipe :: Low Carb Mexican Pork Chops Recipe