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Chocolate Cholent - meat

Posted by : Lita Lotzkar

Source: "Come For Cholent" The Jewish Stew Cookbook by Kay Kantor Pomerantz

     2 lbs. chuck roast
     2 T. oil
     1 lb. red pinto beans (soaked overnight)

Brown meat on all sides in hot oil, turning frequently.

Prepare chocolate sauce:

     1 medium onion (grated)
     2 cloves garlic (minced)
     2 T. oil
     3 cups beef bouillon
     1 can (8 oz.) tomato sauce
     1 t. cumin (ground)
     2 squares unsweetened chocolate
     1/2 cup peanut butter
     1/4 cup yellow cornmeal
     1/2 t. chili powder (or, to taste)
     2 T. sesame seeds (toasted)

     Saute onion and garlic in hot oil in large skillet until onion is
     lightly browned. Stir in bouillon, tomato sauce, chocolate (broken),
     and peanut butter. Stir until chocolate is melted and peanut butter is
     thoroughly blended. Thoroughly mix together corn meal, chili powder,
     sesame seeds, and cumin. Add slowly to the bouillon mixture, stirring
     constantly over low heat until well blended. Bring to a boil, turn heat
     to low and simmer about 5 minutes. Place all ingredients in a large
     heavy pot or crock pot. Add water only if chocolate sauce does not
     cover meat and beans.

     From: Steve and Marilyn Kerman
     (sdkerman@hevanet.com)
 

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