WESTERN BLACK BEAN CHILI

WESTERN BLACK BEAN CHILI image

Yield 8 Two cup servings

Number Of Ingredients 44

Ingredients

Chicken Stock Ingredients
1 tbsp olive oil
1 onion, diced
1 chicken carcass with liberal meat left on the bone
2 large carrots, chopped
2 large leeks, washed and chopped
2 large celery stalks, include the leafy tops, chopped
1 package (small) of mushrooms, finely diced
2 sprigs parsley
2 sprigs thyme
2 cloves garlic, crushed
2 bay leaves
1 tsp sea salt
1 tbsp allspice
Black Beans Ingredients
2 cans organic black beans
1 onion, diced
1 package (small) mushrooms, finely diced (we like crimini)
1 large jalapeño, deseeded, diced (leave some seeds in if you like the heat)
1/2 tsp chipotle chili powder, more to taste for heat
small can of tomato paste
2 sprigs thyme, chopped
2 sprigs of cilantro, chopped
5 cloves roasted garlic (in foil pouch with olive oil for 30 min. at 400')
1 tsp fresh ground pepper
Pinch of sea salt to taste
Chili Ingredients
1 tbsp peanut oil
2 lbs cubed beef-steak (for variation you can use venison or buffalo meat, cubed)
2 smoked sausages, cut in half, diced
1 onion, diced (we like yellow sweets)
1 tsp fresh ground sea salt
1 tsp fresh ground pepper
2 cups water
3 cloves garlic, crushed
2 bay leaves
1 tsp cumin
1 tbsp oregano
2 tsp chili powder, more or less to taste for heat
3 cups chicken stock, see above
6 cups black beans, see above
Additional ingredients for extra goodness:
1 glass of dry red wine (merlot works well, but zinfandel or cabernet taste good too)
½ bottle dark beer (suggestions; Yuengling Porter (or Black/Tan), Sam Adams Nut Brown, or other favorite dark brew, Guinness on St. Patrick's Day?)

Steps:

A. Prepare chicken stock (ingredients above, or use store bought if you must) - makes 6 to 8 cups, freeze what you don't use for the chili to use in other recipes. Caramelize onions with olive oil on the bottom of a large soup pot. Combine all ingredients in pot and fill with water to cover all ingredients. Bring to a boil, then reduce heat to simmer for 1-4 hours depending on how much time you have available, the longer the better. Strain all solid ingredients from the fluid and discard. You now have 6-8 cups of delicious chicken stock. B. Prepare Black Beans (ingredients above) - makes 6 to 8 cups. Combine all ingredients in a saucepan, bringing to a simmer, stirring occasionally. C. Prepare Chili (ingredients above) - makes 8-10 two cup servings. Season the meat at the bottom of your soup pot. Bring oil to heat and sauté the steak cubes until brown, about 10 min. Add the sausage pieces and season with salt and pepper. Once meat is caramelized, combine all remaining ingredients. Keep on a low simmer; do not allow the chili to boil. Every half hour or so, add ½ cup of chicken stock (or water) as the chili simmers over 60 to 90 minutes. Chili is done when the steak is cooked thru but not mushy. Before serving, remove the bay leaves. Serve in large oversized bowls, 1 to 2 cups per serving. Goes great with corn bread. Entire recipe can be prepared inside 4 hours, however the stock and black beans can be made days/weeks ahead and frozen for easier meal day preparation.