Fine Dining Caviar Chili
- Yield
8-12
servings
Ingredients
- 1 pound black lentils, dry
- 1 pound country ham, soaked & diced
- 14 ounces duck cooked, deboned & chopped
- 28 ounces white hominy, drained
- 15 ounces diced tomatoes
- 1/2 cup colorful bell peppers, chopped
- 1/2 can chipotle in adobo sauce, chopped**small can**
- 11 1/2 ounces tomato & chili cocktail (or tomato juice
- 1/2 bunch cilantro stems chopped
- 2 cans green chiles, diced**small cans**
- 1 large onion, chopped
- 3 tablespoons roasted garlic, chopped
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons chili powder
- 1 tablespoon oregano, dried
- 1 cup champagne, dry
- 6 cups water
- 1 teaspoon sea salt and pepper to taste
- 2 medium avocado chopped
- 1 small red onion, chopped
- 2 medium roma tomato, chopped
- 1/2 bunch cilantro, chopped
- 6-8 ounces sour cream
- 4-6 ounces queso fresco
- 6-8 ounces 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
