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Harpoon Chili chili, beans, chicken 2 tablespoon olive oil 1 purple onion -- coarsely 1 chopped 1 spanish onion -- coarsely 1 chopped 4 cloves garlic -- finely 1 chopped 2 teaspoon chili powder -- (2-3) 2 teaspoon ponns crushed chili flakes 1 (2-3) 1 tablespoon ground cumin (1-2) 1 small eggplant -- peeled and 1 diced 1 cup white beans -- soaked 1 cup black beans -- sooked 2 lb cooked red kidney beans -- 1 drained and rinsed 12 oz bottled beer -- harpoon ale 1 tablespoon dried greek oregano 40 oz canned tomatoes -- chopped 1 lb skinless boneless chicken 1 breast -- or more 1 poached and sliced 1 red bell pepper -- cored cut 1 in strips 1 green bell pepper -- cored 1 cut in strips 1 goat cheese 1 chopped fresh cilantro Great chili to make with friends. Makes about 16 cups. Substitute 2-1/2 to 3 cups each white and blanck beans, cooked. Use garbanzos instead of navy or white kidney. You may want to add a 2nd bottle of Ale to the Chili when it needs it. If you don't 1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and spices and cook, covered, until golden, about 15 minutes. 2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally. 3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium heat for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if using already cooked beans), partly covered, making sure all beans are completely soft. 4. Add chicken and peppers and cook until just heated. 6. Serve with a dollop of (soft) goat cheese and fresh cilantro. 1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found on MC-Recipe List Service "COLLECTION (3) Chili Recipes plus Pesto," 15 Oct 1996. [patH] Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991 Yield: 16 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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