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Pete's Unusual Black Bean Chili



Yield: 8 Servings

2 c black beans,dried
1 green pepper,chopped
2 T olive oil
2 T cumin,Ground
1/3 t cinnamon,Ground
4 garlic cloves,minced
1 t fresh ginger,grated
1 T squeet smoke flavoring
16 oz can,crushed tomatoes
1 cayenne pepper,to taste
1 1/2 lb lean chuck,Ground
2 medium onions,chopped
4 T paprika
1/4 t nutmeg,Ground
1 t oregano
3 T molasses
2 T cocoa powder
8 oz can,tomato sauce
1 cn tomato paste,small
1 chicken stock


In a fairly large pot, brown the ground chuck, draining off any fat when finished browning. Simultaneously, saute the chopped onions,
garlic and green pepper in the oil in a separate pan -- I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough -- it just "grays" . Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients. Dilute it to the desired thickness with the chicken stock -- or some beer. Simmer for an hour or two, covered.













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