In a hot pan over medium heat, saute onions and garlic until onions are soft. When soft, add cumin. Saute a few minutes. Add canned beans. Saute for a couple of minutes. Set aside. In small pan on medium heat, slightly char the ancho pieces. When you start to smell their fragrance, remove them and put them in a blender with the water. Puree until smooth. Set aside. Into the crockpot, onion-bean mixture, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice. Cook on LOW 8-9 hours. At 7 hrs, add lime juice. Cook for another hour or so until it tastes right TO YOU. To serve: put chili over white rice or grits, garnish with salsa and sour cream. Maybe some chopped cilantro too. NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the Flavors of Italy), p. 167. The original recipe called for cooking the dried beans with the onions and garlic. I quickened it by using the canned beans. Also, I used vegetable broth instead of chicken broth and I used orange bell pepper instead of red. I also put some ground coriander seed in the chile instead of some of the cilantro. I added a chipotle pepper for some smokiness. You can use either the reconstituted dried ones or one from a can of chipotle en adobo, whichever you have available. Recipe by: The Best of Gourmet Posted to CHILE-HEADS DIGEST by RST G
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|Serving Size: 1 Serving (661g)|
|Recipe Makes: 3 servings|
|Calories from Fat: 46 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1811.6mg||62 %|
|Potassium 110.5mg||3 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.6g|
|Protein 1g||1 %|
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Calories per serving: 91
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