Recipe - Deer Valley Chili

2 cup Dried black beans
10 cup Water
1 teaspoon Pepper
One half cup Unsalted butter
2 md Anaheim chilies; seeded,
chopped
2/3 cup Chopped red onion
2/3 cup Chopped celery
2/3 cup Chopped red bell pepper
1 lg Leek; (white part only)
2 Garlic cloves; minced
2 tablespoon Dried oregano; crumbled
One fourth cup All purpose flour
2 L/2 Tbsp. Chili powder
2 One half tablespoon Ground cumin
2 tablespoon Ground coriander
1 teaspoon Salt
One fourth cup Sugar
4 One half cup Chicken stock canned
2 One fourth cup Frozen corn; thawed
4 cup Diced turkey or chicken

TOPPING
Grated cheddar cheese
Red onion
Sour cream
Fresh cilantro

Soak black beans in large pot overnight, drain and add 10 cups water and
pepper. Bring to a boil, simmer 1 One half hours. Drain. Melt butter in pot; add
chilies, onion, celery, bell peppers, leek, garlic and oregano. Cook until
soft, 10 Minutes. Reduce heat to low. Add spices, cook 5 minutes. Add 4
Cups stock and bring to simmer. Puree 1 One fourth cup of the corn with the
remaining One half cup of stock. Add this to chili. Mix black beans, turkey and
remaining cup of corn. Simmer all for 25 minutes. Garnish with grated
cheddar cheese, red onion, sour cream, & fresh cilantro.

Posted to recipeludigest Volume 01 Number 577 by Reluctant Gourmet
reluctg@pcfastnet.com on Jan 22, 1998