|
Purely American Canyon de Chelly Black Bean Chili
|
|
A spirited chili that celebrates the canyon lands of America’s Southwest. Canyon do Chelly, located in N.E. Arizona, is one of the most spectacular geologic regions in America. Time and nature have created an incredible number of beautiful gorges and rock formations out of this large sandstone plateau. Several of the shear cliffs and monoliths approach 1,000 feet in height. The Aasasazi, one of America’s first cultures, settled in the fertile canyon lands between 2500 and 2000 B.C. Evidence of then advanced architectural and artistic skills can be seen in the remains of the incredible pueblo and cliff dwellings that still exist today. Changes in climate, overpopulation and attacks by new tribes from the north are only three of the theories explaining why these settlements were abandoned around 1300 AD. The Navajo migrated to the canyon in the mid-1700’s because of its intricate web of defensible trails, caves and mesas. For over two hundred years they fought a series of small wars with the retreating Spanish, other tribes, Mexicans, and finally the U.S. Aemy. In 1864, troops led by Kit Carson starved them out nf the canyon and they were forced to live at the infamous Bosque Redondo. The canyon was returned to the Navajo in 1860 and, today, lies at the center of their 18,000,000 acre reservation, America’s largest. In 1931, it was dedicated as a national monument.
$6.50
|
Additions:
5 c. cold tap water
1 lb. stew beef, cut into 1/2” cubes
1 lb. chorizo (Mexican sausage) or spicy kielbasa
contents of seasoning packet (included)
1 Tbl. vegetable oil
2 tsp. garlic, minced
2 c. onions, chopped
3/4 of a medium red pepper, chopped
3/4 of a medium green pepper, chopped
1-14 oz. can of whole tomatoes, crushed (including liquid)
1-15 oz. can of tomato sauce
2 Tbl. of tomato paste
contents of hot sauce bottle (included)
2 Tbl. Yellow Cornmeal (optional)
Cooking Directions:
-
Carefully sort through and thoroughly wash beans. Soak beans for four hours or overnight in water to cover by 2 inches. Drain and rinse the beans and place them in a large soup pot (6-8 qt. ) along with the cold water. Cover and bring to a boil. Reduce heat to medium low, and cook for 1 hour.
-
In a large skillet, over medium heat, sauté the beef and the chorizo for 5-8 minutes. Remove meats with a slotted spoon and add them to the cooking beans along with the contents of the seasoning packet. Discard meat renderings.
-
In that same skillet, add the oil and, over medium heat, sauté the garlic, onions, red and green peppers until
onions are translucent. Add sautéed vegetables to the chili, along with the can of tomatoes (with the liquid), tomato sauce, tomato paste, and contents of hot sauce bottle. Cover and bring chili back to a boil, then lower heat to medium low, and cook for 1 1/2 additional hours. For thicker chili, add cornmeal 1/2 hour before completion. Stir and refrigerate overnight.
Vegetarian Version: In place of the meats, at step #3 add 1 cup fresh corn and 1 lb. water packed tofu that has been frozen, thawed, and cubed into 1/2” pieces. Delicious!
]
The next day, serve this spicy southwest chili along with Corn Bread, a cool, fresh garden salad, and Navajo Peach Paselitos for dessert.
Serves 8-10. Freezes beautifully. Enjoy!
Ingredients:
Black, red and Anasazi beans. Salt, chili powders, spices, garlic, onion, black pepper.
Product Rating:  (5.00) # of Ratings: 1  Click Here to rate this product
| 1 - Terrible |
| 2 - Bad |
| 3 - OK |
| 4 - Good |
| 5 - Great |
|
|
Sort: New to Old RE-SORT COMMENTS:
|
|
|
|