Where's the Beef ? (Vegetarian Black Bean Chili)

Galley Wench's Note:

A delicious meatless alternative -- great for buffet suppers or game day parties. Original recipe comes from the Greens restaurant in San Francisco, however I've once again made some adjustments. If necessary a good quality chili powder can be substituted for the pasilla peppers.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 1 lb dried black beans, picked over and rinsed
• 1 tablespoon cumin seed
• 2 teaspoons paprika
• 1/2 teaspoon cayenne
• 2 tablespoons cocoa (optional)
• 1 teaspoon dried oregano, crumbled
• 1 small dried pasilla pepper, stem and seeds discarded, chile coarsely chopped
• 3 tablespoons vegetable oil or 3 tablespoons peanut oil
• 1 medium onion, finely chopped
• 1 green pepper, seeded and finely chopped (bell or poblano)
• 4 garlic cloves, minced
• 1 -2 tablespoon chopped canned chipotle chile in adobo (adjust to taste)
• 1 bay leaf
• 4 cups vegetable broth
• 1 (12 ounce) bottle dark beer
• 1 (28 ounce) can diced tomatoes with juice
• 1/2 cup fresh cilantro, chopped

Garnish-Lime Sour Cream

• 1 cup sour cream
• 1 lime, juice of

Directions:

1. Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
2. Drain.
3. Garnish:.
4. Mix sour cream with lime juice and refrigerate.
5. Chili:.
6. Toast cumin, paprika, cayenne and oregano in dry small heavy skillet over moderate heat, stirring constantly, until fragrant and a shade or two darker, about 2 minutes (watch carefully as spiced can burn easily).
7. Transfer to a small bowl.
8. Finely grind pasilla in spice/coffee grinder, then stir in spices.
9. Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
10. Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
11. Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
12. Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
13. Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
14. Discard bay leaf.
15. Just before serving stir in cilantro.
16. Serve with Lime Sour Cream.
17. Note: Quick Soaking Dried Beans.
18. Put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.

Reviews

[Chef Kate]

Super chili! Fabulous aromas while it cooks. I quieted down the heat just a bit, but otherwise followed instructions. I loved the toasting of the spices which really added a whole level of flavor and scent. This is a definite keeper.