Chili: Black Bean Chili w/Oranges
Source of Recipe
Darin Wilkins
In a 5- to 6-quart pan (with lid), combine:
2 large (about 1 pound, total) onions, chopped
2 cloves garlic, pressed or minced
1 tblsp salad oil.
Place over high heat. Stir often until onions are tinged with brown, about 8 minutes.
Add:
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2 quarts regular-strength chicken broth
1 pound (about 2 1/2 C) dried black beans, sorted for debris and rinsed
1 tblsp coriander seed
1 tsp whole allspice
1 tsp dried oregano leaves
3/4 tsp crushed dried hot red chilies
6 cardamom pods, hulls removed (1/4 tsp seed).
Bring to a boil over high heat. Reduce heat to simmer. Cover and simmer until beans are tender to bite, about 1 1/2 to 2 hours.
While the beans simmer, prepare the fruit as follows:
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Remove 2 teaspoons zest from:
2 1/2 pounds (approximately) oranges, mandarins (tangerines),
tangelos, or tangelolos. (Tangelolos, a cross between grapefruit
and tangelos, are a fairly recent development and aren't widely
available.)
Ream enough fruit to produce:
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1/2 C juice.
Remove the peel and white membrane from the remaining fruit.
Thinly slice fruit crosswise. Remove any seeds.
After the beans become tender, raise heat to high, uncover, and boil until most of the liquid evaporates, about 10 - 15 minutes. (Reduce the heat and stir occasionally as mixture thickens.)
Remove beans from heat and stir in:
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1 tsp zest
the 1/2 C juice.
Ladle beans into serving bowls.
Place the sliced fruit equally on top of the beans in each bowl.
Add to taste:
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sour cream
fresh cilantro (coriander) sprigs
salt.
Garnish with the remaining 1 tsp zest.
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