Ingredients
- 3 pounds black beans, dry
- 2 quarts water
- 1 1/2 cups onions, chopped
- 1/2 cup green pepper, chopped plus 1/4 cup green pepper, chopped
- 2 tablespoons chipotle chili pepper
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 quart chili sauce
- 1/4 cup red pepper, chopped
- 1/2 cup tomatoes, diced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon lime juice
- 2 bunches cilantro, chopped
- 3 cups water or vegetable stock
Directions
Boil the black beans in water with onions, 1/2 cup green peppers, chipotle peppers, salt and pepper. Add additional water if needed. Cook beans until slightly tender, then add the 1/4 cup green pepper and remaining ingredients and simmer approximately 45 minutes to 1 hour. Add water as necessary for consistency.
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By michazar
Chapin, SC
on February 06, 2007
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This chili came out great with a few modifications. I used 1 tablespoon of chili powder rather than 3, I added 1 packet of chili seasoning (in addition to the seasonings in the recipe, I used canned black beans (3 cans, and I added corn. I would also use less water than the recipe calls for, I had to thicken the chili with water. This was my first chili and my guests loved it.
By pmberg1_8290772
San Jacinto, CA
on January 24, 2005
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The recipie was very easy. My only caution is for those who have stomach issues. The reseipie calls for alot of chili powder, which means fire coming out both ends. For those with a weak tummy cut back by 3/4s' of the called amount of chili powder. This time I used regular chili beans instead of the black beans.
By wups45_331682
Evanston, IL
on December 21, 2004
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Yield of recipe is about half the actual yield, and some ingredients are confusing. Chipotle Chili Pepper? Canned or fresh? Cilantro...how big a bunch? Flavor needed more salt.
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