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    BLACK BEAN ANCHO CHILI


    Source of Recipe


    www

    1 avocado (preferably California)
    1 1/2 tablespoons fresh lime juice, or to taste
    1/2 cup finely chopped red onion
    1 fresh or pickled jalapeƱo, seeded and minced (wear rubber gloves)

    1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
    2 medium onions, chopped
    6 garlic cloves
    3 tablespoons vegetable oil
    1 tablespoon ground cumin
    7 1/2 cups water
    3 ounces (about 6) dried ancho chilies, stemmed, seeded, and torn into pieces
    28-ounce can tomatoes including the juice, pureed coarse
    1 cup broth
    1 red bell pepper, chopped
    1 teaspoon dried oregano, crumbled
    1/3 cup chopped fresh coriander, or to taste
    2 tablespoons fresh lime juice, or to taste
    avocado salsa as an accompaniment if desired
    sour cream as an accompaniment if desired

    Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl
    toss the avocado with the juice, the onion, the jalapeno, and salt
    and pepper to taste. Makes 1 1/2 cups.

    In a large bowl let the beans soak in enough water to cover them
    by 2 inches for 1 hour and drain them. In a large heavy kettle cook
    the onions and 4 of the garlic cloves, minced, in the oil over
    moderate heat, stirring, until the onions are softened, add the
    cumin, and cook the mixture, stirring, for 30 seconds. Add the
    beans and 6 cups of the water and simmer the mixture, uncovered,
    adding more water if necessary to keep the beans barely covered,
    for 1 hour, or until the beans are tender.

    While the beans are simmering, in a small saucepan bring the
    remaining 1 1/2 cups water to a boil, add the chilies, and remove
    the pan from the heat. Let the mixture stand for 20 minutes and in
    a blender puree the chilies with the liquid. Add the chili puree,
    to the bean mixture with the tomato puree, the broth, the bell
    pepper, the oregano, and salt to taste and simmer the mixture,
    uncovered, stirring occasionally, for 30 minutes. Stir in the
    coriander, the lime juice, and the remaining 2 garlic cloves,
    minced, and simmer the chili for 5 minutes.

    The chili may be frozen or made 4 days in advance, cooled, uncovered,
    and kept covered and chilled. Serve the chili with the avocado
    salsa and the sour cream.

    Makes about 10 cups, serving 4 to 6

 

 

 


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