Fine Dining Caviar Chili
Recipe by Sherri Logan Williams
- Yield: <p>8-12</p> servings
Ingredients
- 1pound black lentils, dry
- 1pound country ham, soaked & diced
- 14ounces duck cooked, deboned & chopped
- 28ounces white hominy, drained
- 15ounces diced tomatoes
- 1/2cup colorful bell peppers, chopped
- 1/2can chipotle in adobo sauce, chopped**small can**
- 11 1/2ounces tomato & chili cocktail (or tomato juice
- 1/2bunch cilantro stems chopped
- 2cans green chiles, diced**small cans**
- 1large onion, chopped
- 3tablespoons roasted garlic, chopped
- 1 1/2tablespoons cumin
- 1 1/2tablespoons chili powder
- 1tablespoon oregano, dried
- 1cup champagne, dry
- 6cups water
- 1teaspoon sea salt and pepper to taste
- 2medium avocado chopped
- 1small red onion, chopped
- 2medium roma tomato, chopped
- 1/2bunch cilantro, chopped
- 6-8ounces sour cream
- 4-6ounces queso fresco
- 6-8ounces tortillo chips
Instructions
-
Add all the ingredients to a 6 quart slow cooker. Cook on low for 6-7 hours or until lentil are tender
-
Garnish and enjoy
