Posted by Ron on February 29, 19100 at 00:05:20 :
In Reply to: Catering posted by Renee on February 24, 19100 at 14:55:35 :
4 tablespoons extra virgin olive oil
1 pound yellow onions, chopped
2 medium carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 bell pepper, chopped
4 garlic cloves, chopped
4 ears of corn, kernels removed
2 pounds tomatoes, chopped
1 cup red wine
4 teaspoons cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
2 teaspoons paprika
2 teaspoons dry oregano, ground
1 tablespoon chili flakes, ground
1 tablespoon coarse sea salt
3 tablespoons sugar
1 teaspoon freshly ground black pepper
1 tablespoon double-concentrated tomato paste
4 tablespoons chopped Italian parsley
4 tablespoons chopped cilantro
1 pound black beans, cooked until soft
For Garnish:
4 ounces extra sharp cheddar cheese, grated
I cup cremefraiche
I red onion, finely chopped
1. Heat the olive oil in a large saute pan, and saut6 the onions, carrots, celery, bell pepper, and garlic for 5 minutes. Add the corn, tomatoes, wine, cumin seed, coriander seed, paprika, oregano, chili flakes, sea salt, sugar, pepper, and tomato paste. Bring to a boil to remove the alcohol from the wine.
2. Cook the chili in a preheated 375 degree oven, covered for 30 minutes. Add the cooked black beans and bake for 30 minutes more. Just before serving, stir in the parsley and the cilantro. Serve the garnish in bowls at the table.
Do-Ahead Method. This chili may be frozen for up to 3 months. It can also be refrigerated for up to a week. Reheat in a preheated 375 degree oven until completely warmed through.
Light Version: Reduce the olive oil to 2 teaspoons, and replace the cremefraiche with the yogurt cheese.