Recipe - Black Bean Chili

3 pound Pork poin
1 pound Dried black beans
4 Cloves garlic
3 tablespoon Chili powder
5 Hot red or green chile
peppers, skinned & chopped
1 Tbl.ground cumin
1 teaspoon Oregano
1 md Onion, chopped
2 Whole jalepeno chiles
skinned & chopped
1 cn Crushed tomatoes (28 oz),
drained
1 cn Chopped tomatoes (28 oz),
drained

GARNISHES
1 cup Chedder cheese, shredded
One half cup Fresh cilantro, chopped
1 cup Sour cream
2 Avacados, minced
One half cup Onion, chopped

Cover and soak beans overnight or longer. In the meanwhile, put the pork
loin on the smoker, using your favorite wood for flavor. (I used hickory.)
Smoke for an hour or so at 225 and then hold until you're ready to start
assembly. Pour everything in a stock pot except the tomatoes, jalapenos
and, of course, the garnishes. Keep covered with water and cook 6 hours on
low heat (cover the pot but leave cracked slightly open to allow a bit of
steam to escape). Add additional water as necessay. After 6 hours, remove
meat and shred. Put the shredded pork back in the pot and add tomatoes and
jalapenos (as many as you want) and cook another hour or until thickened.
Serve in individual dishes along with garnishes. Garnish with chopped
cilantro, sour cream, chopped onion, minced avacado and shredded cheese.

Posted to bbqdigest V4 #42

Date: Thu, 14 Nov 1996 07:42:11 +0000

From: Kip Jones kjones@access.mountain.net