CUBAN CHILI RECIPES RECIPES

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SLOW COOKER CUBAN BLACK BEAN CHILI RECIPE | REAL SIMPLE



Slow Cooker Cuban Black Bean Chili Recipe | Real Simple image

This might be the easiest slow cooker black bean chili you’ll ever find. Be sure to look over your beans before adding them to the pot to remove any grit or tiny pebbles. No one loses a tooth on our watch! A combination of beans, fire-roasted tomatoes, onion, bell pepper, and spices simmer away while you make the best part: the fried plantains. Sweet caramelized plantains are a delicious contrast to the earthy starchy beans. Look for plantains that are mostly black, a good indicator of their ripeness, but keep an eye on them in the skillet: ripe plantains are quite sweet and their natural sugars can burn quickly if you don’t watch carefully.

Provided by Paige Grandjean

Total Time 8 hours 20 minutes

Yield Serves 6

Number Of Ingredients 13

1 pound dried black beans
1 (15-oz.) can fire-roasted diced tomatoes, undrained
1 large (10 oz.) white onion, chopped (2 cups)
1 large (8 oz.) red bell pepper, chopped (1¼ cups)
3?½ cups vegetable broth
2 teaspoons ground cumin
1 teaspoon dried oregano
1 medium (2 oz.) jalapeño chile, halved lengthwise
2 teaspoons kosher salt, divided
2 tablespoons canola oil
1 large (14 oz.) very ripe plantain, sliced on an angle into ½-in.-thick pieces
1?½ tablespoons apple cider vinegar
Garnishes: sour cream, thinly sliced scallions

Steps:

  • Combine beans, tomatoes, onion, bell pepper, broth, cumin, oregano, jalapeño halves, and 2¾ teaspoons of the salt in a 6-quart slow cooker. Cover and cook on LOW until beans are tender, about 8 hours.
  • Heat oil in a large nonstick skillet over medium. Add plantain slices in batches, and cook until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with remaining ¼ teaspoon salt.
  • Remove jalapeño halves from chili; stir in vinegar. Pour 1 cup of chili into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to prevent splatters. Process until smooth, about 30 seconds. Stir back into unblended chili. Spoon chili into 6 bowls; top with plantains, and garnish with sour cream and scallions.

CUBAN-COFFEE CHILI - COUNTRY LIVING MAGAZINE



Cuban-Coffee Chili - Country Living Magazine image

The flavors in this chili are drawn from ingredients used by the Spaniards who settled in the West Indies on the islands now called Cuba and Hispaniola.

Provided by COUNTRYLIVING.COM

Categories     dairy-free    feed a crowd    dinner    lunch    main dish    soup

Total Time 0S

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Yield 5

Number Of Ingredients 20

1 1/2 lb. Lean Ground Beef
2 medium onions
2 clove garlic
2 bay leaves
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/4 tsp. Fresh ground black pepper
1/4 tsp. ground allspice
1 tsp. salt
1/4 tsp. chopped fresh thyme leaves
1 tsp. capers
2 tbsp. chopped pimiento-stuffed green olives
2 can diced green chiles
2 c. strong coffee
1 tbsp. dark molasses
1 can 14 1/2- ounce
c. raisins
1/2 c. slivered almonds
5 c. hot cooked rice

Steps:

  • Brown the meat and vegetables: In a large Dutch oven, brown the beef over medium-high heat -- about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and saute until translucent -- about 3 minutes. Add garlic and cook 1 minute. Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes. Finish the chili: Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.

Nutrition Facts : Calories 689 calories

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