Embark on a culinary adventure as we delve into the art of crafting a delectable black bean ancho chili. This hearty and flavorful dish is a harmonious blend of earthy black beans, rich ancho chilies, and an array of aromatic spices. Whether you're a seasoned cook or just starting your culinary journey, this guide will provide you with the essential knowledge and step-by-step instructions to create a black bean ancho chili that will tantalize your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
BLACK BEAN ANCHO CHILI
Steps:
- Make salsa:
- Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
- Make chili:
- In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
- While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
- The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.
ANCHO CHICKEN AND BLACK BEAN CHILI
Steps:
- Carmelize onions and garlic in olive oil. Add peppers and stock, and bring to a simmer. Add the ancho paste, cumin and black pepper. When peppers are tender add cream and tighten with the roux. When chili has reached a creamy slightly thick consistancy, add beans, corn and chicken. Adjust seasoning, salt content, remove from heat and stir in the cilantro. I serve it with a pinch of cilantro on top and a dollop of sour cream.
Tips:
- Choose the right beans: Black beans are the traditional choice for this recipe, but you can also use other types of beans, such as pinto beans or kidney beans.
- Soak the beans overnight: Soaking the beans overnight will help to reduce the cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
- Use a variety of spices: The spices in this recipe give it a rich and flavorful taste. Don't be afraid to experiment with different spices to find the combination that you like best.
- Simmer the chili for at least 30 minutes: Simmering the chili for at least 30 minutes will help to develop the flavors and make the chili more thick and hearty.
- Serve the chili with your favorite toppings: There are many different toppings that you can serve with chili, such as sour cream, cheese, onions, and avocado. Choose your favorite toppings and enjoy!
Conclusion:
Black bean ancho chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, fiber, and vitamins. This chili is also a good way to use up leftover black beans. If you are looking for a hearty and flavorful chili recipe, then you should definitely try this black bean ancho chili.
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