Opryland Hotel Jack and Black Bean Chili
1 pound dry black beans, soaked overnight, drained and rinsed
3 chipotle peppers
3 pasilla or ancho peppers
1 medium green bell pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon vegetable oil
1 tablespoon ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
2 cans chopped tomatoes, undrained
3 cups vegetable broth or water
3/4 cup Jack Danielís whiskey
1 to 2 milk chocolate bars
Split and remove seeds from dried peppers. Finely chop dried
In large saucepan or Dutch oven, cook bell pepper, onion and garlic
in hot oil until tender. Stir in cumin, oregano and salt. Cook
together one minute more. Add tomatoes, beans, broth, Jack Danielís,
chile peppers, and chocolate; bring to a boil. Reduce heat, cover
and simmer 2 hours, stirring occasionally until beans are tender.
To thicken chili, mash beans lightly before serving. Ladle chili
into serving bowls and garnish with sour cream, avocado, cheese
and/or tortilla chips.
Serves 6 to 8.
To make black bean dip, prepare as directed above except continue to
simmer uncovered until thick. Puree chili in food processor. Top
with jack cheese.
Serve hot with tortilla chips.
Source: Mandy Palik,