Spicy Black Bean Soup

Ingredients

1 pound dried black beans, soaked overnight
2 smoked ham hocks
1 red onion, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 Cubanelle chiles, chopped
1 red Fresno chile, chopped
1 T chili powder
2 tsp. ground cumin
2 tsp. dried oregano
1 T apple cider vinegar
Kosher salt & freshly ground black pepper
Mexican crema or sour cream
Fresh Tomato and Tomatillo Salsa

Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker.
Cover and cook until beans are tender on low for 7-8 hours or on high for 4-5 hours.  Remove the ham hocks. If you prefer a thicker soup you can blend part with an immersion blender.  Stir in vinegar and season with salt and pepper.

Serve topped with crema and salsa.

Wonderful served with a slice of Savory Seeded Whole Wheat Quick Bread.

Recipe adapted from Country Living magazine.

Ole!

Chocolate Chipotle Chili

The chocolate intensifies the flavor.  You don't actually taste the chocolate itself once its fully cooked.

Ingredients

2 bacon slices, chopped
4 oz. ground beef
1 large onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tsp. chili powder
1 tbsp. cumin powder
1 tsp. oregano
1 28-oz can crushed tomatoes
2 cups beef stock
1 15.5-oz can red kidney beans
1 15.5-oz can corn
6 1-oz. squares 60% dark chocolate
3 Tbsp. Olive Oil
Seasons Murray River salt to taste
Shredded Farmhouse Cheddar cheese, for finishing
2 scallions, thinly sliced to garnish

In a 6-quart dutch oven fry the bacon over high heat until just crispy. Scoop the bacon out with a slotted spoon and set it aside on a paper towel to drain.

Add ground beef to the pan. Brown the meat and then transfer to a plate.

Drain bacon and meat fat and add 3 Tbs. Seasons Chipotle Infused Olive Oil. Reduce the heat to medium and cook the onion and garlic until it’s translucent. Add red peppers and cook until peppers become soft, about two minutes. Stir in the chili powder, cumin and oregano and salt to taste, cook until the spices become fragrant, about 30 seconds. Add the crushed tomatoes to the pot, stir for another minute.

Add the stock, beef, bacon, beans, Seasons Chocolate Balsamic and corn. Bring the stew to a boil and then reduce to a simmer. Cook for at least 30-40 minutes.

Taste and adjust the seasonings as desired.

Serve in individual bowls and garnish with scallions and shredded cheddar or sour cream.

Ole'!