Blk Bean Chili W/Spice Season Recipe

  
      Yield: 8 Servings
 
      3 c  black beans
      8 c  water
      1 oz pepper jalapeno,cnd
  1 1/2 T  fresh ginger root
      1    bay leaf
      1 c  fresh cilantro
      1 t  cumin seeds
      2 T  chili powder
    1/2 T  oregano
    1/2 c  tomatoes,sun dried
     16 oz tomato canned,peeled
    1/3 c  bulgur,dry
      2 t  extra virgin olive oil
    1/2 t  fennel seed
    1/2 t  mustard seeds

Soak the beans over night in water. Drain beans and place in a large
pot. Add 8 cups of water and bring to a boil. Skim the foam that
rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
hours or until tender. Remove and discard the bay leaf. Place cumin
seeds in a large sauce pan and toast over medium heat. When seeds
darken, add chili powder, oregano, sundried tomatoes and tomatoes
with their juices. Stir well and bring mixture to a boil. Reduce heat
to low, cover and simmer for 30 minutes. In another bowl combine
bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
minutes.

When beans are cooked, remove 1 cup with some liquid and puree in
blender. Combine the puree with the rest of the remaining beans. Stir
in the tomato mixture and bulgar. Season with salt and pepper and
simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
pot over medium heat. Cover and cook until seeds begin to pop. Drop
in fennel seeds and cover, and cook until the popping stops and
fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
spices into chili, add remaining 1/2 cup cilantro and stir to mix.
Spray or drizzle with olive oil. Options:use kidney or blackeye
beans. Top with scope of yogurt.

Blue Ribbon Chili 1992
 
      Yield: 1 Servings
 
      3 lb sirloin -- london,Cubed
      1    broil
      1    tri-tip
      4 T  wesson oil
      6 oz sausage
      1    14 1/2 oz can beef broth
      1    8 oz can hunts tomato sauce
      1    6 oz can snap-e-tom
      1    12 oz can budweiser
     11 T  gebhardt chili powder
      1 t  garlic powder
      1 T  onion powder
      2 t  tabasco brand pepper sauce
      1 T  cumin -- salt,To Taste

Saute beef in oil.  Fry sausage until done and drain well. Put beef,
sausage and one half can of beef broth in your favorite chili pot and
bring to slow simmer. Add tomato sauce, Snap-e-Tom, 6 oz of Budweiser
(drink the rest), 6 Tbsp chili powder, garlic powder, onion powder,
and 1 tsp of TABASCO. Simmer slowly for about 1 hour 30 minutes or
until meat is tender. Add remaining 5 Tbsp of chili powder, 1 tsp of
TABASCO and cumin. Simmer another 30 min. Salt to taste.