Thursday, November 29, 2007

Chili Nights

Remember that silly e-mail recipe chain letter I made fun of a couple of months ago? You know, it actually yielded a few nuggets.

Now that cold weather has wrapped itself around me like a wet blanket, I'm in the market for some good warm, comfort foods. Chili is pretty much a can't-miss in this category, and here's a good recipe that came in the chain from Karl and Karolyn Williams.

Black Bean Chili on Rice

2 Teaspoons Butter
2 Medium Onions – Chopped (1 Cup)
2 Teaspoons Finely Chopped Fresh Garlic
1 (15-ounce) Can Black Beans – Rinsed & Drained
1 (8 ounce) Can Plain Tomato Sauce
2 Tablespoons Chili Powder
2 Tablespoons Canned Chopped Green Chiles
1 Teaspoon Ground Cumin
4 Cups Hot Cooked Rice

In a 2-Qt. saucepan melt butter; add onions and garlic.

Cook over medium heat, stirring occasionally, until onions are soft and lightly browned (5 minutes). Add beans, tomato sauce, chili powder, chilies and cumin. Continue cooking until heated through (5 minutes).

Serve over hot cooked rice. Top with sour cream, chopped fresh tomato and chopped fresh cilantro (optional).

Yield: 4 Servings

Can be served over baked potatoes, pasta or grains. We also sometimes serve it as a dip with corn chips.


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