As I'm sitting here in front of the computer eating lunch, I was wondering if others would like the recipe for the chili I'm eating. It is one of Miguel's and my favorite recipes. (It might appear hot looking at the recipe, but it is surprisingly not.) This recipe is from the Three Bowl Cookbook: The Secrets of Enlighted Cooking from the Zen Mountain Center.
6 cups black beans
3 Tbs olive oil
2 large onsions, peeled and diced
5 cloves garlic, peeled and minced
7 jalapeno peoppers, seeded and chopped
2 Tbs chili powder
1 bay leaf
2 tsp brown sugar
2 tsp cumin seeds, toasted
28 oz can whole tomatoes
1 Tbs chopped fresh oregano
Salt and pepper to taste
3/4 C grataed strong Cheddar (optional of course)
1 bunch chopped fresh cilantro to garnish
1) Heat olive oil in heavy-based skillet. Add onion and garlic. Saute until they are softened and slightly browned.
2) Add jalapeno peppers, chili powder, bay leaf, and sugar.
3) Toast cumin seeds in small pan (don't allow to burn, no oil needed) then add to skillet along with canned tomatoes.
4) Once tomatoes have softened, mash them in skillet with potato masher or wooden spoon.
5) Add beans and oregano. Add water is mixture looks dry and continue to simmer until beans are heated through. Remove bay leaf.
6) Before serving, blend about 2 cups of the chili in food processor and return to skillet.
7) Season with salt and pepper to taste.
8) Top with cheese and cilantro if desire.
9) Enjoy! Serves 6.
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