Cookin' With Leo
Well I hate to admit that I am doing a recipe called ‘Chili’ with beans in it. But then this ain’t my recipe. It was sent to me by one of my many fans. I ain’t gonna’ name that person either for callin’ this very good concoction, Chili. It ain’t Chili at all, but it is a very good Tex Mex Dish. No Chili maker in their right mind would ever cook or put beans in Chili. But, since it is good and since that is what the cook called it, I will pass it on.
Any good Chili never has beans cooked in it, but beans can be served with Chili if you like them. A good bowl of Chili and then a dish of beans with hot buttered Corn Bread is a great topper offer, whatever. Any way, call this whatever you want, it is good, even if it is misnamed Chili.
Black Bean Chili
So, here is the recipe and here is what you will need:
- 1 lb dried black beans, soaked in cold water overnight
- 2 poblano chiles
- 4 slices bacon
- 5 lbs meaty Texas style pork ribs.
- 2 chopped white onions
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chili powder - No brand was given, but I suggest ®Gebhardt’s Chili Powder
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 large can 28oz crushed tomatoes
- 1 cup very strong brewed black coffee
- ½ cup chopped cilantro, plus sprigs
- 8 Lime wedges
- 1 sliced Avocado
- 1 sliced red Onion
Rinse and drain beans and place in slow cooker.
Char chiles until char'd all over, let stand at room temperature and using paper towels rub skins off chiles, seed and chop.
Cook bacon in a large skillet until crisp, reserve fat in the skillet. Crumble the bacon and reserve for Garnish.
Season pork with salt and pepper and heat, in batches, in reserved bacon fat until browned on all sides. Place on plate until ready for them.
Add onion, chiles, bell pepper, garlic, chili powder, cumin, and oregano; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet.
Transfer to slow cooker along with tomatoes with juice and the coffee.
Nestle ribs in bean mixture and cook, covered, on low heat until ribs are very tender, about 6 hours.
Pull meat from bones and discard bones.
Stir in cilantro, salt and pepper to taste.
Ladle into serving bowls. Garnish with crumbled bacon, cilantro sprigs, lime wedges, avocado, and red onion.
Makes 8 servings.
Serve with Leo’s Brave Bull cocktail, Equal parts chilled Tequila and Kahlua in cocktail glass, no ice cubes.
Take Care Now, Ya’heah!
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