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Smoky Three Pepper Chili

MyCookbook Recipe Database
MyCookbook Member: Janice Therese Mancuso
Recipe Category: Appetizer
Recipe Preparation Level: moderate
    Serves: 6

    1 lb. dried pinto beans
    6 cloves garlic, crushed
    1 large onion, coarsely chopped
    4 jalapeño peppers, sliced
    6 tomatillos, diced
    4 dried red chili peppers, crushed
    2 tbsp. olive oil
    4 green peppers, chopped
    4 tomatoes, chopped
    3 bags of Numi’s Smokey Tarry Lapsang Souchong Tea
    (See Creative Cuisine; December 10, 2000)
    2 cups water
    Shredded sharp cheddar cheese (optional)

    Pick over pinto beans. Place in a large colander and rinse several times. Place in a saucepan or crockpot, cover with water to 3 inches above beans, cover, and let beans soak overnight (at least 8 hours).

    In a large saucepan over medium heat, sauté garlic, onion, jalapeños, tomatillos, and chili peppers in oil for 10 minutes, stirring often. Add green peppers and tomatoes, cover and cook 15 minutes, stirring occasionally. While vegetables are cooking, steep tea in 2 cups hot water for 5 minutes. Set aside.

    Add presoaked beans and 1 cup tea to vegetable mixture. Reduce heat to low, cover, and cook 1 hour, stirring frequently. Add remaining tea and cook, covered, 1 1/2 hours or until beans are tender. Remove cover, and cook 15 minutes or until all liquid has evaporated. Spoon into serving bowls and top with shredded cheddar cheese, if desired.


    ©1999-2000 by Janice Therese Mancuso. All rights reserved.

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