Sunday, January 2, 2011

Black Bean Chipotle Chili with Polenta

  • 1/4 cup apple cider vinegar
  • 1 onion, diced
  • 1t salt
  • 2 cloves garlic, pressed
  • 1 pound ground beef
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (12oz) can chipotle peppers in adobo sauce
  • 1 pound dry black beans
  • 1t dried rosemary
  • 1/8t ground allspice
  • 1/2t ground cayenne

Prepare beans – cover with 3 quarts water and 1/4 cup vinegar, bring to boil, remove from heat, let stand for 1 hour. Drain, rinse, add water again, boil again, reduce to simmer; cook until tender, about an hour or two. (Or, use 3 cans of prepared beans, drained.)

Cook onions in oil until translucent. Add salt and garlic, cook until fragrant. Add ground beef and cook until done. Add tomatoes, chipotle peppers, black beans, spices and 1 cup water. Simmer for at least 1hr or until flavors are well melded. Serve with cornbread or polenta; top with shredded cheese.

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