Spicy Southwestern Black Bean Chili Wlime Scented Sour Cream Recipes

Steps:

• Toast the chiles in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.

Steps:

• In a large pot, add ground chuck and onions. Brown meat and drain.
• Add taco seasoning and stir.
• Reduce heat to medium-low. Add drained corn, undrained black beans, tomato soup, water, and jalapenos; stir. Cook until hot.
• Add 1/2 cup sour cream and 4 oz. shredded cheddar cheese. Mix well.
• When cheese is melted, pour into individual bowls and garnish with additional cheese, sour cream, green onions and tortilla chips or chili cheese corn chips if desired.

Steps:

• Warm oil in a skillet over medium heat. Stir in onion, and cook about 2 minutes; then stir in garlic, and cook until onion is soft and translucent. Stir in tomatoes, cilantro, and sugar. Season with cayenne pepper, chili powder, cumin, and ground cinnamon. Cook for 10 minutes. Stir in black beans, and bring to a simmer. Reduce the heat to low, cover, and simmer 1 hour or longer.

Steps:

• Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.
• Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
• Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato.