Eureka Chicken and Black Bean Chili Recipe

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Ingredients:

Serving

3/4 cup vegetable oil
2 1/2 lbs boneless chicken , coarsly diced
6 dried pasilla peppers, cored and seeded
3 -4 large onions, diced
1 medium onion
3 bay leaves
1 small head garlic, peeled and minced
2 tbsp crushed black peppercorns
2 tbsp cumin
3 1/2 cups chicken stock
2 lbs tomatoes, peeled seeded and chopped
3 (12 oz) bottles dark beer
2 jalapeno peppers, cored seeded and chopped
2 serrano chilies, cored seeded, and chopped finely
1 bunch fresh oregano leaves, chopped
1 bunch fresh thyme, chopped
2 medium lemons , chopped fine zest
2 lemons , juice of
1/2 lb black beans , soaked overnight
1/2 medium carrot
1/2 medium celery
1 1/4 cups water
1 bunch cilantro leaf, chopped fine
1/4 cup molasses
salt

Directions:

Heat a large skillet. Pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. Make sure to cook thoroughly on all sides.
In a large pot, heat remaining 1/4 cup oil. Over medium heat, saute the pasilla chiles for about 2 minutes. Remove the chiles and reserve. In the same pot, saute the onions for about 10 minutes. Add bay leaves, garlic, peppercorn, cumin, and paprika. Stir thoroughly.
Cook the reserved pasilla chiles in 2 cups of chicken stock until tender. Transfer to a blender or a food processor and puree the chiles. Pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
Add tomatoes and beer. Cook over medium heat for about 2 hours, stirring occassionally. The last 30 minutes of cooking, add chicken.
Stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. If more liquid is needed, add water from bean soak.
While the chili is cooking, drain the beans, reserving the liquid. Place the beans in a saucepan with the medium onion, carrot, and celery stalk. Pour in the remaining 1 1/2 cups stock and the water. Cook over medium-high heat until tender, about 2 hours. Add water as neccessary. Rmove the onion, carrot, and celery. Drain the beans, reserving the liquid to use as needed in the chili.
Add the beans and cilantro to the chili pot. Stir in the molasses. Add salt to taste. Remove the bay leaves.
Serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. Serve immedietly.
May be made in advanced and heated up on low heat when ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1776.72 Kcal (7439 kJ)
Calories from fat	960.2 Kcal
		% Daily Value*
Total Fat	106.69g	164%
Cholesterol	165.47mg	55%
Sodium	2116.35mg	88%
Potassium	3306.86mg	70%
Total Carbs	140.25g	47%
Sugars	37.06g	148%
Dietary Fiber	23.02g	92%
Protein	70.74g	141%
Vitamin C	86.8mg	145%
Vitamin A	0.3mg	10%
Iron	10.5mg	58%
Calcium	285.7mg	29%

Amount Per 100 g
Calories	148.63 Kcal (622 kJ)
Calories from fat	80.33 Kcal
		% Daily Value*
Total Fat	8.93g	164%
Cholesterol	13.84mg	55%
Sodium	177.04mg	88%
Potassium	276.64mg	70%
Total Carbs	11.73g	47%
Sugars	3.1g	148%
Dietary Fiber	1.93g	92%
Protein	5.92g	141%
Vitamin C	7.3mg	145%
Iron	0.9mg	58%
Calcium	23.9mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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