Prep 20 mins
Cook 3 hrs
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.
- 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
- Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
- Mix sour cream with lime juice and refrigerate.
- 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).
- Transfer to a small bowl.
- Finely grind pasilla in spice/coffee grinder, then stir in spices.
- Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
- Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
- Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
- Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
- Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
- Discard bay leaf.
- Just before serving stir in cilantro.
- Serve with Lime Sour Cream.
- Note: Quick Soaking Dried Beans.
- 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.
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.