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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Three-Cheese Black Bean Chili with Cheddar Crust Recipe

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This recipe for Three-Cheese Black Bean Chili with Cheddar Crust is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. butter
2 large onions, chopped
1/4 c. tomato paste
1 tbsp. high-quality chili powder
1 tbsp. cocoa powder
1 tsp. cumin seed
3 medium carrots, chopped
2 ribs celery, chopped fine
3 small jalapeno peppers seeded and minced
1-28 oz. can crushed tomatoes
six to twelve oz. dark beer or tomato juice
2 c. cooked or canned black beans, rinsed
1 c. mozzarella cheese, shredded
1 c. Monterey Jack cheese, shredded
1 c. sharp Cheddar cheese, shredded
Directions:
Directions:
Saute onions in butter over medium-high heat in large saucepan until translucent. Add tomato paste, chili powder, cocoa powder and cumin. Cook until mixture carmelizes to dark brown, about 10 min. Stir in carrots, celery and jalapenos; stir to coat. Add crushed tomatoes and beans. Stir in beer or tomato juice to preferred consistency. Simmer for at least one hour and up to two hours. Preheat broiler. Stir mozzarella and Monterey Jack cheese into chili; top with shredded Cheddar. Broil until cheese is bubbly, about 4 min.
Number Of Servings:
Number Of Servings:
about 8 cups

 

 

 

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