Recipe - Harpoon Chili

2 tablespoon Olive oil
1 Purple onion; coarsely
chopped
1 Spanish onion; coarsely
chopped
4 Cloves garlic; finely
chopped
2 teaspoon Chili powder; (23)
2 teaspoon Ponns crushed chili flakes;
(23)
1 tablespoon Ground cumin; (12)
1 small Eggplant; peeled and minced
1 cup White beans; soaked
1 cup Black beans; sooked
2 pound Cooked red kidney beans;
drained and rinsed
12 ounce Bottled beer; harpoon ale
1 tablespoon Dried greek oregano
40 ounce Canned tomatoes; chopped
1 pound Skinless boneless chicken
breast; or more, poached
and cut or sliced up
1 Red bell pepper; cored cut
in strips
1 Green bell pepper; cored cut
in strips
Goat cheese
Chopped fresh cilantro

Great chili to make with friends. Makes about 16 cups. Substitute 2One half to
3 cups each white and black beans, cooked. Use garbanzos instead of navy or
white kidney. You may want to add a 2nd bottle of Ale to the Chili when it
needs it. If you don't like eggplant, or can't find it, use 2 zucchini.
Need about 3 to 4 cups of minced eggplant/zucchini. If you want to make
vegetarian chili, omit the chicken.

1. Heat oil over low flame in a heavybottomed stockpot. Add onion, garlic,
and spices and cook, covered, until golden, about 15 minutes.

2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally.

3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over
medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours
(or less if using already cooked beans), partly covered, making sure all
beans are completely soft.

4. Add chicken and peppers and cook until just heated.

6. Serve with a dollop of (soft) goat cheese and fresh cilantro.

1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found
on MCRecipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct
1996. [patH]

Recipe by: Sally Nirenberg: Recipes from the Night Kitchen 1991

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998