Here's one of our favorites, thanks to my lovely daughter, Allison. So far I have only used the crockpot version and generally cut the recipe in half and still find it makes 6 large servings. It's great paired with cornbread and a green salad.
BLACK BEAN CHILI
2 cups diced bacon
1 onion, diced small
1 clove garlic, minced
1 lb. sirloin steak, cut into ¼ inch strips
3 cups dried black beans
1 cup red wine
2 whole tomatoes, peeled and chopped or 1-16oz. can stewed tomatoes
10 cups beef stock
3 bay leaves
1 tablespoon cumin
2 tablespoons chili powder
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
2 cups diced bacon
1 onion, diced small
1 clove garlic, minced
1 lb. sirloin steak, cut into ¼ inch strips
3 cups dried black beans
1 cup red wine
2 whole tomatoes, peeled and chopped or 1-16oz. can stewed tomatoes
10 cups beef stock
3 bay leaves
1 tablespoon cumin
2 tablespoons chili powder
¼ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
6 tablespoons sour cream
Stove-top version:
Sauté bacon until crisp. Add onion and garlic; sauté
until brown. Add sirloin and sauté until brown.
Add remaining ingredients except cilantro and sour cream.
Cook for 2 to 2 ½ hours. While cooking, adjust liquid with more stock and wine,
if necessary. Remove bay leaves before serving.
Crockpot version:
Sauté bacon until crisp.
Layer bacon, onions and garlic then sirloin strips. Top with
remaining ingredients except cilantro and sour cream. Cook on low for 6 hours.
Remove bay leaves before serving.
For both versions: To serve top with cilantro and sour
cream. You can also sprinkle on some grated cheddar cheese.
Serves 6-8
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