Tuesday, January 10, 2006

Black Bean Chile

This is a standard of mine. The kids love it, I love it, Carol is sick of it. I make it when I have leftover beef.

Saute a chopped medium oven and a few cloves of garlic in olive oil until soft. Add two regular cans of black beans, a can of Rotel tomatoes with chiles, a couple of T of ketchup. and half a cup of coffee. Season with 1/2 t of cumin, a tiny pinch of cinnamon, a bay leaf, and good chile powder to taste. Add the diced leftover roast beef or steak, maybe 1 1/2 cups. I use a variety of Penzey's brand chile powsers: Northwood Fire, Chipotle, and Cajun. Obviously, it is supposed to be hot.

Bring to a simmer, set fire to low, and let cook until it thickens. If it starts to get too thick, thin it with a little beer. Some beer at the start is a good idea if you have the time to cook it down.

Serve over steamed rice.

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