Black Bean Chili
Ingredients:
| Black Beans |
2 Lbs. |
| Onions (Diced) |
4 Each |
| Garlic (Minced) |
1/2 Cup |
| Bay Leaf |
2 Each |
| Cumin (Ground) |
1/4 Cup |
| Chili Powder |
1/4 Cup |
| Olive Oil |
1/2 Cup |
| Tomatoes (Diced) |
4 Each |
| Cilantro (Chopped) |
1 Bunch |
| Salt |
Taste |
| Black Pepper |
Taste |
Other Ingredients:
| Burgundy Cooking Wine |
See Chef |
| Corn Starch |
See Chef |
Equipment Needed:
| Cutting |
| Board |
| French |
| Knife |
| 8 Qt. Sauce |
| Pan |
| Solid |
| Kitchen |
| Spoon |
| 6" 1/3 Hotel |
| Pan |
Preparation:
- Wash And Rinse Bean, Picking Out Any Foreign Matter. Place Beans In 6" 1/3
Hotel Pan And Soak Over Night In Cold Water (Cover By At Least 3-4 Inches).
- In An 8 Quart Sauce Pan, Saute The Onions, Garlic, Cumin, Chili, And Bay
Leaf In Olive Oil Until Onions Are Transparent.
- Add Beans With Soaking Liquid. Bring To A Boil And Let Simmer Until Beans
Are Just Tender But Still Al Dente.
- Add Tomatoes, And Cilantro Return To A Boil And Let Simmer 5 Minutes. Season
With Salt And Pepper.
- Have Burgundy Wine And Corn Starch Ready With A Small Mixing Bowl And Whip. Call
Chef Over.
Do Not Over Cook
Source: Chef Ronald Ng, CCSF
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