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Suggest a better descriptionhowdy all chile aficionados. Remember that notice about the feb. 15 hotluck chez michele in San Francisco? It actually happened and i am still here to tell you all about it, oh, one and a half months or so after all the fanfare. Michele Anderson FOR THE BEANS: 1 pound great northern beans/8 cups water/one-half cup chopped onion/ two garlic cloves, minced/pepper/ one teaspoon salt. FOR THE CHILI: one 12-ounce can of beer (NOT dark beer)/ 2 cups diced onions/one and a half tablespoons minced garlic/ one cup diced red bell pepper/two jalapenos, seeded and diced/ four anaheim or new mexican green chiles, charred, peeled, seeded/one tablespoon dried oregano/ one tablespoon crushed cumin seeds/ one and a quarter pounds skinned, boned chicken breasts/ one can (14.5 ounce) chicken broth/2 TB ground new mexican red chile/ one pound tomatillos, husks removed/one cup minced cilantro/ one tablespoon rice vinegar/ one teaspoon salt/ 2 cups grated sharp white cheddar cheese/ cilantro leaves for garnish. INSTRUCTIONS: for the beans: pick over the beans for debris, then place in a sieve and rinse well. put ina large pot and add the water, onion, garlic, and some black pepper. simmer for 2 to 3 hours until tender. add the salt during the last 30 minutes of cooking. For the chili: while the beans cook, put the beer in a 4-quart pot. add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. simmer for 10 minutes. cut the chicken into strips, then dice. add to the pot along with the chicken broth. spirnkle the red chile over the top and simmer for 15 minutes. put the tomatillos, minced cilantro, vinegar and salt in a food processor and process to a salsa consistency. stir into the chile. add the cooked beans and simmer for 20 minutes. ladle a generous cup of chili into each serving bowl. sprinkle one-third cup of grated cheese on top of each bowl. run under the broiler until the cheese is golden. garnish with cilantro leaves. serves 6. Posted to CHILE-HEADS DIGEST V3 #307 by tony.lima@toadhall.com (Tony Lima) on Apr 27, 1997
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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