*  Exported from  MasterCook  *
 
                               Harpoon Chili
 
 Recipe By     : Sally Nirenberg: Recipes from the Night Kitchen 1991
 Serving Size  : 16   Preparation Time :2:30
 Categories    : Stew Chili                       Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   olive oil
    1                    purple onion -- coarsely chopped
    1                    Spanish onion -- coarsely chopped
    4      cloves        garlic -- finely chopped
    2      teaspoons     chili powder -- (2-3)
    2      teas          ponns crushed chili flakes -- (2-3)
    1      tablespoon    ground cumin (1-2)
    1      small         eggplant -- peeled and diced
    1      cup           white beans -- soaked
    1      cup           black beans -- sooked
    2      pounds        cooked red kidney beans -- drained and rinsed
   12      ounces        bottled beer -- Harpoon ale
    1      tablespoon    dried Greek oregano
   40      ounces        canned tomatoes -- chopped
    1      pound         skinless boneless chicken breast -- or more
                         poached and sliced
    1                    red bell pepper -- cored cut in strips
    1                    green bell pepper -- cored cut in strips
                         Goat cheese
                         Chopped fresh cilantro
 
 Great chili to make with friends.  Makes about 16 cups.  Substitute 2-1/2 to 3 
 cups each white and blanck beans, cooked.  Use garbanzos instead of navy or whi
 te kidney.  You may want to add a 2nd bottle of Ale to the Chili when it needs 
 it.  If you don't like eggplant, or can't find it, use 2 zucchini. Need about 3
  to 4 cups of diced eggplant/zucchini.  If you want to make vegetarian chili, o
 mit the chicken.  
 
 1. Heat oil over low flame in a heavy-bottomed stockpot. Add onion, garlic, and
  spices and cook, covered, until golden, about 15 minutes.
 
 2. Add eggplant and cook, covered, for 15 minutes, stirring occasionally.
 
 3. Add beans, Harpoon ale, oregano, and tomatoes. Cook, covered, over medium he
 at for 30 minutes. Reduce heat to low and cook for 2 to 3 hours (or less if usi
 ng already cooked beans), partly covered, making sure all beans are completely 
 soft.
 
 4. Add chicken and peppers and cook until just heated.
 
 6. Serve with a dollop of (soft) goat cheese and fresh cilantro. 
 
 1991 Sally Nirenberg. Recipes from the Night Kitchen. This recipe was found on 
 MC-Recipe List Service “COLLECTION (3) Chili Recipes plus Pesto,” 15 Oct 1996. 
 [patH]
 
 
 
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