Black bean chili


2 cups black beans, cleaned and soaked overnight
6 cups water
1 medium green bell pepper, seeded, de-ribbed, and chopped
2 medium onions, chopped
1 tbsp minced garlic
2 celery stalks, chopped
2 carrots, peeled and chopped
1/2 tsp cayenne pepper, or to taste 3 cups peeled and seeded tomatoes 1 cup beer
1/4 cup white wine vinegar

1 lb ground beef browned & defatted
1 lb smoked link sausage or chorizo, browned, defatted and cut into 2″ pieces
chopped fresh parsley and scallion for garnish

How to prepare

Drain the soaked beans in a strainer and rinse them lightly under cold running water. In a large pot, bring the beans and water to a boil over medium-high heat. Stir in the green pepper, onions, garlic, celery, carrots, cayenne pepper, tomatoes, beer, and vinegar. Cover, reduce the heat to medium low, and simmer 1 hour, or until the beans are tender. Add the beef and sausage and simmer for 1/2 hour. Sprinkle with chopped parsley and scallions and serve immediately, or let cool at room temperature and then refrigerate overnight. Reheat by bringing to a simmer in a large pot. Garnish before serving. Makes 8 servings

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