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Soup Varieties → Bean Soup → Black Bean → Cooke Tavern Blacksmith's Black Bean Chili
Cooke Tavern Blacksmith's Black Bean Chili
Cold winter nights call for some hot stuff, and our black bean chili will fill the bill! Not too spicy - just a nice medium chili which you can spice up to be "anvil red" if you like! This chili can be prepared vegetarian and served over rice. Leftovers make great burritos & taco salads.
$8.00
Additions:
3 cups water
3/4 lb ground beef
2 tbsp Worcestershire sauce
1 tbsp brown sugar
1 - 14.5 oz can crushed tomatoes
1/2 tsp salt
Cooking Directions:
Rinse beans, place in large pot and cover with 2" of water. Bring to a boil for 10 minutes. Remove from heat, soak beans for 1 hour. Drain beans, add water, soup mix, salt, Worcestershire sauce and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender. Brown beef and add mixture along with crushed tomatoes. Cook for 30 minutes or until beans are soft.
Ingredients:
Dried beans, dried vegetables, herbs and spices.
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Customer Reviews





# of Ratings: 1
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1. Mary on 8/22/2011, said:





Absolutely the best chili I've ever made! Delicious!
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