Black Bean Ancho Chili Food

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TURKEY BLACK BEAN CHILE WITH ANCHO VINAIGRETTE



Turkey Black Bean Chile with Ancho Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 19

4 ancho chiles, stemmed and seeded
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 cups dried black beans
8 cups water
2 to 3 whole arbol chiles
3 bay leaves
2 tablespoons vegetable oil
1 pound coarsely ground turkey
1 large onion, diced
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 to 3 poblano chiles, stemmed, seeded and diced
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
2 to 3 cups chicken stock

Steps:

  • To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.
  • For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.
  • In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.

BLACK BEAN ANCHO CHILI



Black Bean Ancho Chili image

Categories     Bean     Beef     Garlic     Onion     Tomato     Lime     Avocado     Bell Pepper     Jalapeño     Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 21

1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
2 medium onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon ground cumin
7 1/2 cups water
3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
a 28-ounce can tomatoes including the juice, puréed coarse
1 cup chicken broth
1 red bell pepper, chopped
1 teaspoon dried orégano, crumbled
1/3 cup chopped fresh coriander, or to taste
2 tablespoons fresh lime juice, or to taste
avocado salsa (recipe follows) as an accompaniment if desired
sour cream as an accompaniment if desired
For salsa
1 avocado (preferably California)
1 1/2 tablespoons fresh lime juice, or to taste
1/2 cup finely chopped red onion
1 fresh or pickled jalapeño, seeded and minced (wear rubber gloves)
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • Make salsa:
  • Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
  • Make chili:
  • In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
  • While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
  • The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA AND AVOCADO RELISH



Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 26

1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Steps:

  • Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
  • Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
  • Serve with a dollop of Toasted Cumin Crema and Avocado Relish.
  • Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
  • Combine all ingredients in a small bowl and season with salt and pepper.

CHILI MEATBALLS IN BLACK BEAN AND TOMATO SAUCE



Chili Meatballs in Black Bean and Tomato Sauce image

This Mexican take on meatballs is one of my family favorites-my boys really love the crispy chorizo sprinkled over the top! It's so rich and warming, but we love it all year round.

Provided by Donna Hay

Categories     Bean     Kid-Friendly     Dinner     Ground Beef     Sausage     Small Plates

Yield 4-6 servings

Number Of Ingredients 22

1 ounce dried ancho or other large dried red chiles
1/2 cup boiling water
1 cup fresh white breadcrumbs
1/3 cup milk
1 pound ground beef
1 egg
2 cloves garlic, crushed
1/2 cup cilantro leaves, finely chopped
2 teaspoons ground coriander seeds
Sea salt and cracked black pepper
1/4 cup extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon brown sugar
1 tablespoon malt vinegar
1/2 cup beef stock
2 (14-ounce) cans chopped tomatoes
2 (14-ounce) cans black beans, drained and rinsed
1 tablespoon smoked paprika
2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped
Steamed rice and sour cream, to serve

Steps:

  • Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10-15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside.
  • Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed. Add the beef, egg, garlic, cilantro, coriander seeds, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls.
  • Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5-7 minutes or until browned. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and extra garlic to the pan and cook for 5-7 minutes or until lightly golden. Add the tomato paste, sugar and vinegar and cook for 1 minute. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven. Bake for 15-20 minutes or until the sauce is reduced and the meatballs are cooked through.
  • Place the chorizo in a food processor and process until finely chopped. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5-6 minutes or until golden and crispy. Serve the meatballs with steamed rice and top with the crispy chorizo and sour cream.

BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)



Beef and Black Bean Chili With Toasted Cumin Crema (Bobby Flay) image

I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.

Provided by Andi the grate

Categories     Black Beans

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 20

4 tablespoons canola oil
2 1/2 lbs chuck roast, cut into 1/2 inch cubes
salt & freshly ground black pepper
1 red onion
4 garlic cloves, finely chopped
1 jalapeno, finely diced
3 tablespoons dried ancho chile powder
1 tablespoon ground pasilla chile powder
1 tablespoon ground cumin
12 ounces dark beer
5 cups chicken stock
1 (16 ounce) can chopped tomatoes, drained
1 tablespoon chipotle chile in adobo
2 tablespoons honey
12 ounces black beans, drained, rinsed, and drained again
2 tablespoons fresh lime juice
1 cup creme fraiche or 1 cup sour cream
1 1/2 tablespoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
  • Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
  • Remove all but two tablespoons of fat from the pot.
  • Cook onions until soft.
  • Add garlic and jalapeno, cook for one minute.
  • Add ancho powder, pasilla powder, and cumin; cook two minutes.
  • Add beer and cook until reduced by half.
  • Return beef to pot, add rest of ingredients except beans and lime juice.
  • Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
  • For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
  • Remove from heat; add lime juice and salt and pepper.
  • Serve with a spoonful of Toasted Cumin Crema.

ANCHO CHILE-HONEY GLAZED SALMON (MESA GRILL)



Ancho Chile-Honey Glazed Salmon (Mesa Grill) image

Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant. Prepare the roasted jalapeno crema and spicy black bean sauce first. The salmon cooks quick.

Provided by gailanng

Categories     Black Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup honey
1 tablespoon dried ancho chile powder
1 tablespoon Dijon mustard
salt & pepper
4 salmon fillets, 8 oz. each
2 tablespoons canola oil
1 1/2 cups dried black beans
1 small red onion, peeled and coarsely chopped
2 garlic cloves
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
water
salt
1/2 cup sour cream or 1/2 cup creme fraiche
1 large roasted jalapeno, peeled, seeded and chopped (or 2 small)
salt and pepper

Steps:

  • Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper.
  • Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper.
  • Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
  • Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up.
  • Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry.
  • Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt.
  • Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.

Nutrition Facts : Calories 820, Fat 22.6, SaturatedFat 3.4, Cholesterol 146.3, Sodium 320.6, Carbohydrate 72.4, Fiber 12.4, Sugar 25.8, Protein 81.8

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