Pond Mountain Lodge
& Resort

Eureka Springs, Arkansas

Specialty Recipe

Judy's Cuban Black Bean Chili

Pond Mountain Lodge Website

Ingredients

2 pounds ground chuck or ground round

1 large onion, diced

1 large green pepper, diced

3 cloves crushed garlic

3 finely grated carrots

1 pound dry beans precooked in chicken or beef broth / or 4 cans black beans

1 large can (approximately 28 to 32 ounces) crushed tomatoes

2 cans (approximately 40 ounces) peeled, diced tomatoes

Juice of 3 limes, fresh (or 6 Tablespoons frozen)

Dash Tabasco pepper sauce or Louisiana Hot Sauce

1 Tablespoon cumin

1 Tablespoon garlic powder (optional but suggested)

In large iron pot (or dutch oven), saute meat and drain. Add onion and green pepper; lightly brown. Add garlic and carrots. Saute the above for an additional 5 to 8 minutes to blend. Add black beans. Add tomatoes, lime juice, Tabasco, cumin, and garlic powder. Simmer for at least 35 minutes, adding a little of the cook's sipping beer to achieve desired thickness of chili. (Well, use good hygienic judgement, of course!)

Serve with a slice of lime, a sprig of mint, and a dollop of sour cream or yogurt (plain) floated on top. French bread is an extra treat!

• Pond Mountain Lodge & Resort on VirtualCities.com
• Pond Mountain Lodge Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)