1 author: Gourmet Magazine, Jan. 1999
2 directions: 'Cook beans in 4 qt. Heavy kettle with the water and simmer, partially
3 covered, stirring occasionally, until tender, about 1 hour. Drain beans in a
4 colander set over a large bowl and reserve cooking liquid. Separately chop onion,
5 celery and bell pepper. Mince garlic and, wearing gloves, seed and mince jalapeños. Cut
6 carrots into ¼” DICE AND FINELY CHOP CHOCOLATE. Crush coriander seeds. In a
7 4-6 qt. Heavy kettle cook onion in oil over moderate heat, stirring until softened. Add
8 celery, garlic & carrots and cook, stirring, until carrots are softened, about
9 5 min. Stir in pepper and jalapeños and cook, stirring, until pepper is softened. Stir
10 in beans, herbs, spices, salt, chocolate, lemon juice and 1½ C. reserved cooking
11 liquid. Simmer chili, uncovered, stirring occasionally and add more cooking liquid
15 While chili is cooking, in a dry, heavy skillet toast pumpkin seeds over moderate
16 heat, stirring, until golden (seeds will puff and pop), about 2 min. Transfer
17 seeds to a bowl. Immediately sprinkle seeds with soy sauce and toss to combine. Season
18 chili with salt and pepper. Serve chili with pumpkin seeds, sour cream and Cheddar
22 Note: Chili can be made 2 days ahead and cooled completely, uncovered, before
23 being chilled, covered. Pumpkin seeds may be toasted 2 days ahead and cooled
24 completely, uncovered, before being kept in an airtight container at room temperature.'
32 name: dry black beans (about 1 lb.)
88 name: Unsweetened Chocolate
109 name: minced fresh Oregano (or 1 t. dried, crumbled)
144 name: fresh lemon juice
151 name: hulled Green Pumpkin Seeds (about 5 oz.)
161 name: Black Bean & Vegetable Chili