Harpoon Chili

16 Servings

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Harpoon Chili Ingredients

2 tb Olive oil	2 lb Cooked red kidney beans;
1 Purple onion; coarsely	12 oz Bottled beer; harpoon ale
1 Spanish onion; coarsely	1 tb Dried greek oregano
4 Cloves garlic; finely	40 oz Canned tomatoes; chopped
2 ts Chili powder; (2-3)	1 lb Skinless boneless chicken
2 ts Ponns crushed chili flakes;	1 Red bell pepper; cored cut
1 tb Ground cumin; (1-2)	1 Green bell pepper; cored cut
1 sm Eggplant; peeled and diced	Goat cheese
1 c White beans; soaked	Chopped fresh cilantro
1 c Black beans; sooked

Instructions for Harpoon Chili

Great chili to make with friends. Makes about 16 cups. Substitute 2-1/2 to 3 cups each white and black beans, cooked. Use garbanzos instead of navy or white kidney. You may want to add a 2nd bottle of Ale to the Chili when it needs it. If you dont like eggplant, or cant find it, use 2 zucchini. Need about 3 to 4 cups of diced eggplant/zucchini. If you want to make vegetarian chili, omit the chicken. 1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes. 2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally. 3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft. 4. Add chicken and peppers and cook until just heated. 6. Serve with a dollop of (soft) goat cheese and fresh cilantro. 1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH] Recipe by: Sally Nirenberg: Recipes from the Night Kitchen 1991 Posted to recipelu-digest by "Christopher E. Eaves" on Feb 25, 1998

Main Ingredient: Cuisine: Uncategorized