Chili Sin Carne
Rich, dark and spicy.
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Soak dried beans, if using, in water to cover for at least eight hours. Drain and rinse. In a large, heavy pot, mix the beans with the rest of the ingredients except for the cornmeal. Bring mixture to a boil and simmer for three minutes. Lower the heat, cover and simmer until the beans are tender and the flavors are mixed (at least two hours or up to four hours, depending on how intense you like the flavor). Alternatively, you can pressure-cook the chili at 15 lbs. pressure for 20-25 minutes. Taste and adjust the seasonings. If the mixture is too thin, add the cornmeal and simmer for another 5-10 minutes. Serve with crusty bread, corn bread, tortillas or rice. 6 generous servings Per serving: 277 calories; 17g protein; 7g fat; 48g carbohydrate; 0mg cholesterol Source: The (Almost) No Fat Cookbook by Bryanna Clark Grogan (The Book Publishing Company, 1994), ISBN 0-913990-12-4 |