Friday, January 23, 2009

Rockin' Black Bean Chili

I love how recipes created out of scrounging tend to be some of the best. Tonight for dinner I made the most rockin' black bean chili. Here's what I used:

1 lb stew meat
olive oil
kosher salt
black pepper (I use McCormick Grinder, Black Pepper Medley)
onion powder
garlic powder
chili powder
3 chopped garlic cloves
1 chopped onion
2 beef bouillon cubes
heaping tablespoon adobo paste
1 can Rotel (undrained)
1 can fire roasted chilies (undrained)
2 cans black beans (undrained)
couple handfuls crushed tortilla chips
2-3 tablespoons lime juice

In my cast iron dutch oven, I cooked the meat with a liberal sprinkling of all the seasonings until it was mostly browned, then I added the onion and garlic and cooked until soft.

I then added the beef bouillon, adobo, Rotel, chilies, and black beans, heating until boiling, covered and reduced heat to low. It cooked for about 30 minutes before I added the tortilla chips to thicken the mixture, which I let cook for another 15-20 minutes to allow them to dissolve. About 10 mintues before serving I turned off the heat, added the lime juice, stirred to incorporate, and let the chili rest before serving. I topped with some grated mozzerella cheese I had on hand.

I would have taken a photo but we ate it all before I remembered to write down the recipe.

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