Subject: Low-Fat Black Bean Chili
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 29 2001 - 07:22:43 EST
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F O O D F U N N Y
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Thanks to reader Wendy Girdle for this true food funny:
When our two-year-old son learned to count to ten we were so proud,
even though we knew it was more from repetition than an understanding
of numbers. To help him understand the difference between 2 and 7
etc, we have started to hold up fingers while saying the number - i.e.
"you can have 2 cookies for dessert," "you can have 4 crackers for
snack," and hold up the appropriate number of fingers. I knew my son
was catching on when one night, while "helping" me make supper, he
spotted a box of mini-doughnuts on the counter. "I ha' doo-nut,
mommy" he said to me, and reached for the package. "Honey, you can
have doughnut for dessert, after supper." I told him. My son replied
by waving one finger in my face and telling me "I ha' one doo-nut,
mommy... one doo-nut" and continued to reach for the package. I
laughed so hard I had tears streaming down my face, and of course, let
him have his one doughnut.
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T O D A Y ' S R E C I P E
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There's nothing better than a bowl of hot chili on a cold winter day,
except maybe a bowl of hot, low-fat chili. After you try this recipe
you might decide to throw away all your other chili recipes.
Low-Fat Black Bean Chili
8 - 10 Roma (plum) tomatoes
1 Jalapeno pepper
3 medium onions, chopped
4 - 6 cloves garlic, chopped
1 cup (250 ml) red wine
1 1/2 lbs (675 g) lean ground beef or turkey
2 Tbs (30 ml) chili powder
1 Tbs (15 ml) ground cumin
1 Tbs (15 ml) dried oregano
Salt and freshly ground pepper to taste
6 cups cooked or canned black beans, drained and rinsed
2 cups (500 ml) beef broth
Place the tomatoes and jalapeno in a heavy skillet over high heat and
shake the pan occasionally to blacken on all sides. Remove from the
heat and set aside. Meanwhile, combine the onions, garlic, and red
wine in a large pot and cook over moderate heat until the onions are
tender, about 5 minutes. Add the meat and cook an additional 5
minutes, stirring frequently. Peel and core the tomatoes and chop
them roughly. Peel, stem and seed the Jalapeno and add it to the pot
along with the tomatoes. Stir in the chili powder, cumin, oregano,
salt, pepper, beans, and broth. Simmer covered for 45 minutes to 1
hour. Serves 8 to 10.
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