Thursday, October 30, 2008

Black bean chili

The delicious secret in this chili is in the larger chunks of tomato and creamy black beans

1 large can whole tomatoes, roughly mashed
2 cups black beans, soaked and cooked
1/2 cup ground beef (optional)
1/2 onion, chopped
2-3 cloves garlic, crushed
1 tsp oil
1 1/2 tablespoons chili powder
1 tsp cumin
1/2 tsp paprika
1 tsp red wine vinegar

Heat the oil in a large heavy pot over medium heat. Cook onion and garlic until onions are translucent. Add ground beef and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, cumin, paprika and vinegar. Reduce heat to low, cover and simmer until flavors are well blended. Salt to taste.

Serve with grated Gouda or Chedddar cheese and tortilla chips.

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