Low-Fat Black Bean Chili

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            FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

The wife chewed out her husband at the company picnic a while back.
"Doesn't it embarrass you that people have seen you go up to the buffet
table five times?"

"Not a bit," the husband replied. "I just tell them I'm filling up the plate for you!"

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            TODAY'S RECIPE
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There's nothing better than a bowl of hot chili, 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 jalapeño 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 jalapeño 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 jalapeño 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.
Received on Thu Aug 23 21:23:18 2007