OPRYLAND HOTEL JACK AND BLACK BEAN CHILI

[b-man]

OPRYLAND HOTEL JACK AND BLACK BEAN CHILI


Ingredients:

1 lb. dry black beans, soaked overnight, drained and rinsed
3 chipotle peppers
3 pasilla or ancho peppers
1 medium green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 T. vegetable oil
1 T. ground cumin
2 tsp. dried oregano, crushed
1/2 tsp. salt
2 cans chopped tomatoes, undrained
3 C. vegetable broth or water
3/4 C. Jack Daniel’s whiskey
1 to 2 milk chocolate bars

Split and remove seeds from dried peppers. Finely chop
dried peppers. In large saucepan or Dutch oven, cook bell
pepper, onion and garlic in hot oil until tender. Stir in cumin,
oregano and salt. Cook together one minute more. Add
tomatoes, beans, broth, Jack Daniel’s, chile peppers, and
chocolate; bring to a boil. Reduce heat, cover and simmer
2 hours, stirring occasionally until beans are tender. To
thicken chili, mash beans lightly before serving. Ladle chili
into serving bowls and garnish with sour cream, avocado,
cheese and/or tortilla chips. Serves 6 to 8.

To make black bean dip, prepare as directed above
except continue to simmer uncovered until thick. Puree chili
in food processor. Top with Jack cheese. Serve hot with
tortilla chips.

B-man