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1
In a warm pan over medium heat, saute/fry onions and garlic till onions are soft.
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2
When soft, add in cumin.
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3
Saute/fry a few min.
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4
Add in canned beans.
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5
Saute/fry for a couple of min.
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6
Set aside.
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7
In small pan on medium heat, slightly char the ancho pcs.
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8
When you start to smell their fragrance, remove them and put them in a blender with the water.
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9
Puree till smooth.
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10
Set aside.
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11
Into the crockpot, onion-bean mix, pureed chiles, and the rest of the ingredients except the salsa, cilantro and lime juice.
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12
Cook on LOW 8-9 hrs.
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13
At 7 hours, add in lime juice.
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14
Cook for another hour or possibly so till it tastes right TO YOU.
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15
To serve: put chili over white rice or possibly grits, garnish with salsa and lowfat sour cream.
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16
Maybe some minced cilantro too.
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17
NOTES : Notes: I adapted this from The Best of Gourmet (Featuring the Flavors of Italy), p. 167.
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18
The original recipe called for cooking the dry beans with the onions and garlic.
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19
I quickened it by using the canned beans.
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20
Also, I used vegetable broth instead of chicken broth and I used orange bell pepper instead of red.
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21
I also put some grnd coriander seed in the chile instead of some of the cilantro.
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22
I added a chipotle pepper for some smokiness.
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23
You can use either the reconstituted dry ones or possibly one from a can of chipotle en adobo, whichever you have available.
