Black Bean Chili Mole Rsc Recipes

Steps:

• Preheat oven on broil.
• Line baking sheet with a large piece of Reynold Wrap foil.
• Place washed (and dried) whole poblano and red peppers on foil and place in the oven under the broiler.
• Broil until pepper turns brown and blistered, NOT charred black, approximately one to two minute per side.
• Turn peppers and roast all sides until browned and blistered.
• Remove from oven and fold the Reynolds Wrap around the peppers and allow to steam for approximately 20 minutes.
• Carefully peal the skins from the peppers, do not rinse them under running water.
• Remove the stem and seeds and chop.
• Brown bacon until crispy in large skillet (if using the crockpot method) or dutch oven if using stove-top method.
• Remove bacon and drain on paper towels.
• Discard all but one tablespoon of bacon grease.
• Using the same pan, add onions and saute for 2 minutes, scraping up the bacon bits off the bottom.
• Add garlic and ground beef: saute, breaking up the beef into small pieces as it cooks.
• Cook until meat is browned.
• Drain off excess grease and place mixture in crockpot or dutch oven.
• Stir in tomatoes, tomato paste, broth, beer, bacon, peppers, beans, corn, cilantro, chipolte chili, adobo sauce, cocoa and spices.
• If cooking on the stove top, simmer for two hours on low, or 6-8 hours if using a crockpot. (Check manufacturers recommendation).
• Just before serving squeeze in the juice of one lime.
• NOTE: If the chili is to thin, mix a little masa harina with water and stir small amounts into the chili until you reach the right consistency. Corn chips can also be dropped into the chili and they will dissolve and thicken the chili.

Steps:

• In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
• Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
• Top each serving with remaining ingredients.

Steps:

• In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
• Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
• Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

Steps:

• Spray a 4 quart saucepan with nonstick spray coating. Place onion, garlic, jalapeno and pork in pan and cook over medium high heat, stirring occasionally, until vegetables are tender and meat is lightly browned. Add tomato paste, chicken broth, chili powder and cumin. Cover, heat to a boil, reduce heat and simmer 15 minutes. Stir in chocolate, beans and cilantro and simmer 10 minutes.

Steps:

• Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
• Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
• Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
• Stir in beans and simmer 5 minutes. Season with salt.

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

Steps:

• Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.