sketch of Bob above the Ancho Black Bean Chili recipe.

(Kevin Enright, Culinary Studies Institute of Oakland Community College)

1 lb. beef chuck , coarse ground (also called "chili grind")
1 lb. coarsely ground pork
1/4 c. vegetable oil
1 large onion, diced fine
2 T. fresh ground garlic
2 1/2 T. Ancho chili powder
1 T. flour
3/4 c. tomato paste
4 cans diced tomatoes (7-8 c.)
1 c. beef broth
1 bay leaf
2 t. oregano
1 t. cumin powder
1/4 t. cayenne pepper
1 T. salt
1 t. black pepper
4 c. cooked black beans

Preheat slow cooker on high. Brown beef, pork and oil in a skillet. Add onions and garlic and sauté til slightly brown. Mix chili powder and flour and mix into the meat til brown (add a little oil if necessary). Put into slow cooker. Add remaining spices and tomatoes and simmer for 40 minutes. Add beans and simmer another 10 minutes. Salt and pepper to taste. Remove bay leaf. Serve black bean chili in bowls with diced red onion, grated Monterey-Jack cheese, sour cream and blue corn chips.
(serves 12-16)

Black Bean Chili recipe is published in our February, 2003 Menu Minder.