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Deer Valley Chili




Source of Recipe


The Reluctant Gourmet


List of Ingredients




2 cups dried black beans
10 cups Water
1 tsp. Pepper
1/2 cup unsalted butter
2 medium Anaheim chilies, seeded, chopped
2/3 cup chopped red onion
2/3 cup chopped celery
2/3 cup chopped red bell pepper
1 Large Leek (white part only)
2 Garlic cloves, minced
2 Tbsp. dried oregano, crumbled
1/4 cup all purpose flour
2 l/2 Tbsp. Chili powder
2 1/2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 tsp. salt
1/8 cup Sugar
4 1/2 cup chicken stock canned
2 1/4 cup frozen corn, thawed
4 cups diced cooked turkey or chicken
Topping Grated cheddar cheese, red onion, sour cream, fresh cilantro

Recipe



Soak black beans in large pot overnight, drain and add 10 cups water and pepper. Bring to a boil, simmer 1 1/2 hours. Drain. Melt butter in pot; add chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes.

Add 4 cups stock and bring to simmer. Puree 1 1/4 cup of the corn with the remaining 1/2 cup of stock. Add this to chili. Mix black beans, turkey and remaining cup of corn. Simmer all for 25 minutes.

Garnish with grated cheddar cheese, red onion, sour cream, & fresh cilantro.

Serves 6.