Cowboy Chili Recipe

Soak beans in water overnight (or place in large pot, cover with 3 inches/8 cm water and bring to boil; boil for 1 minute, then remove from heat, cover and let stand, covered, for 1 hour). Drain. In large pot, cover beans with 3 inches/8 cm water and bring to boil; reduce heat to medium and simmer until tender, 45 to 90 minutes. Reserving cooking liquid, drain.

In bowl, stir together coriander, chili powder, paprika, cumin, cayenne, cinnamon, pepper and 1/3 cup/75 mL water until in paste; stir in garlic.

In large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat; fry onions until golden brown, 8 to 10 minutes. Stir in beef; increase heat to high and fry, stirring, until beef is seared all over, 3 to 5 minutes.

Reduce heat to medium-high; add coriander seed paste and fry, stirring constantly, until oil begins to separate, 10 to 15 minutes.

Stir in chipotle peppers, tomatoes, oregano, salt, bay leaves, beans and 3 cups/750 mL of the reserved cooking liquid and bring to boil; reduce heat and simmer, stirring often and adding more of the reserved cooking liquid if chili if mixture is too thick, until beef is fork-tender, 60 to 90 minutes. Remove bay leaves.

Makes 12 to 20 servings.

Herbed Rice For Cowboy Chili

3 cups (750 mL) long-grain rice
1/3 cup (75 mL) minced green onions
1/3 cup (75 mL) minced coriander
1/2 tsp (2 mL) salt
1 tbsp (15 mL) peanut or vegetable oill

Follow package instructions, cook rice in rice cooker or large saucepan. Stir onions, coriander, salt and oil into hot rice.