Deer Valley Chili

Ready in 1h

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1/4 c Sugar
2 1/2 tb Ground cumin
2 tb Dried oregano; crumbled
Red onion
2 c black beans; Dried
2 tb Ground coriander
4 1/2 c Chicken stock; canned
Sour cream
1/2 c Unsalted butter
1/4 c All purpose flour
1 ts Pepper
Fresh cilantro
2/3 c Celery; chopped
2 Garlic; minced
2 tb Chili powder
2 1/4 c Frozen corn; thawed
Cheddar Cheese; grated
2/3 c red onion; Chopped
1 ts Salt
4 c turkey; Diced, or chicken
10 c Water
2 md Anaheim chilies; seeded
2/3 c red bell pepper; Chopped
1 lg Leek; (white part only)

Original recipe makes 1



Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1 1/2 hours. Drain. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 4 Cups stock and bring to simmer. Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes. Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro. Posted to recipelu-digest Volume 01 Number 577 by Reluctant Gourmet on Jan 22, 1998

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Calories Per Serving: 9160 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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