George W. Bush's Farmers Market Chili
Source of Recipe
The Great American Sampler Cookbook: Recipes From the White House & Congress
List of Ingredients
11/4 cups dried pinto beans
1 teaspoon salt
1 bay leaf
1 teaspoon dried oregano
1 pound tomatoes (fresh or canned), peeled, seeded and chopped (juice reserved)
2 tablespoons vegetable oil
2 yellow onions, cut into 1/4-inch dice
2 cloves garlic, minced
2 tablespoons red chili powder or more to taste
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound mixed summer squash, cut into chunks
2 cups corn kernels (sliced from about 4 ears corn)
8 ounces green beans, cut into 1-inch pieces
2 ancho chiles (seeds and veins removed), thinly sliced
4 ounces Monterey jack or Muenster cheese, grated
1 bunch cilantro, divided (half of the leaves chopped, half left whole for garnish)
Cornbread or tortillas (optional)Recipe
1. Soak the beans overnight; drain. Cook in a large pot of fresh water with the salt, bay leaf and oregano for 11/2 to 2 hours, removing beans from heat when soft but not mushy. (They will continue to cook in the stew.) Drain the cooking broth and stir into it the juice from the tomatoes; set aside.
2.Heat the oil in a large skillet over high heat. Add the onions and cook, stirring, for 1 minute. Lower the heat to medium. Stir in the garlic, chili powder, cumin and coriander, along with a little reserved bean broth so the chili doesn't scorch. Cook until the onions begin to soften, about 4 minutes. Add the tomatoes and cook, uncovered, for 5 minutes.
3. Stir in the squash, corn, green beans and chiles, along with enough bean broth to make a fairly wet stew, or to taste. Lower heat to medium-low and cook until the vegetables are done to taste, about 15 minutes.
4. Taste, adding more seasonings if desired. Stir in the cheese and chopped cilantro. Garnish with whole cilantro leaves.
5. Serve, with cornbread or tortillas if desired.
|
|
member logon
