K Jon Black Bean Chipotle Lime Chili Food

CHIPOTLE-BLACK BEAN CHILI

Steps:

• In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.

K-JON BLACK BEAN CHIPOTLE-LIME CHILI

Steps:

• 1.* Heat dried (seeded and deveined) chipotle on skillet untill hot, do not burn! Soak chipotle in hot H2O for 30 minutes Puree fine (2 tbs total).
• 2. Cook bacon till crisp, remove, save bacon fat for meat mixture.
• 3.Brown meat mixture, in bacon fat, with onions and peppers in dutch oven.
• 4. Drain excess grease and add tomatoes, crisp bacon, seasonings, and water, bring to a boil.
• 5. Add beans, lime juice cover and simmer 2 hours.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS

Steps:

• To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
• Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
• Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

CHIPOTLE BEEF CHILI WITH LIME CREMA

Steps:

• Heat heavy large pot over high heat. Add beef; sauté until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Sauté until onions are tender, 8 minutes. Add chili powder. Sauté until fragrant, 3 minutes. Add beef, broth, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour 10 minutes.
• Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)
• Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.
• Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.