Chili Recipes

2 lb chanterelles, cleaned and halved
2 lb shiitake, stems cleaned and removed
3 c tomato juice
3 c orange juice
1 bn fresh thyme plus 1 1/2 T  fresh thyme
2 c black beans, dried
1/4 c  peanut oil, divided
2 lg onions, diced
8 cloves garlic, minced
2 lg sweet green peppers, diced
2 Ancho chiles, minced
1 Chipotle chile, minced
1 Pasilla chili, minced
1/2 Habanero chile, minced
15 plum tomatoes, seeded and quartered
2 c fresh corn kernels
1 bn scallions , diced
3 T oregano
3 T cumin seeds, toasted, ground
2 c sour cherries

Set mushrooms aside.

Boil tomato and orange  juices, then add the bunch of  thyme and the beans. Simmer covered 1 1/2 hours.

Heat 1/2 of the peanut oil (1/8 cup), add onion and garlic and brown. Add pepper, chiles, tomatoes and simmer 20 minutes; add com, scallion, oregano, the  remaining 1 1/2 tablespoons thyme and the cumin and simmer 20 minutes; add beans and simmer. While beans simmer heat remaining 1/8 C. peanut oil in a saute pan until smoking hot. Add mushrooms and saute 5 minutes. Add to chile-bean mixture, stir well and simmer 20 minutes.

Add cherries and serve.

Yield: 4 Servings