Recipe - Caribbean Chili

CHILI
2 cup Diced cooked ham
1 tablespoon Brown sugar
One half teaspoon Allspice (up to 1)
One fourth cup Orange marmalade
2 tablespoon Fresh lemon juice
2 cn (15 oz.) black beans,
drained, rinsed
1 cn (14.5 to 16 oz.) whole
tomatoes, cut up, undrained
1 cn (4.5 oz.) chopped green
chilies

TOPPING
1 Banana, cut or sliced up
1 teaspoon Fresh lemon juice
1 tablespoon Chopped cilantro

Here's a recipe that I made for dinner last night. It comes from last
year's Pillsbury Bakeoff cookbook, and was very unusual and very good.
I've left out the brand names.

In a large saucepan combine all chili ingredients. Cook over mediumhigh
heat for 10 to 12 minutes or until chili is thoroughly heated and flavors
are blended, stirring occasionally. In a small bowl, combine banana slices
with lemon juice; toss to coat. Top each serving of chili with banana
slices and cilantro. 4 (1One half cup) servings.

Posted to EATL Digest by Cheryl Mainard cmainard@ARTIC.EDU on Jul 8,
1997