Black Bean Chili

The inventor of this chili seasons with small amounts of salt as she cooks.  The flavor deepens and you won't be tossing salt on top of the chili when you finish.

• 1 pound dried black beans
• 1 tablespoon canola oil (or other neutral oil)
• 1 small onion, roughly chopped
• 3 - 4 cloves garlic, roughly chopped
• Salt to taste
• 1 1/2 pounds lean ground beef
• 3 to 5 chipotle chiles in adobo (with sauce)
• 1 (28 ounce) can chopped plum tomatoes
• 1/2 can tomato paste
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 bottle Guinness Stout
• 1 tablespoon blackstrap molasses

METHOD

Soak beans overnight.  Cook according to package directions.  Drain when done, reserving about 2 cups liquid.

Heat oil in large pot and put in onion and garlic.  Sprinkle with small amount of salt.  Cook over medium heat, stirring, just until softened, about 10 minutes. Add meat, breaking up chunks with a wooden spoon.  Cook over medium heat until meat is just losing its pink.  Add chipotle chiles with some sauce.  Let cook three minutes.Stir in tomatoes, tomato paste and seasonings.  Stir well and cook three minutes.Pour in Guinness Stout.  It will froth.  Stir well and when frothy has stopped, add blackstrap molasses.  Put in beans Cook uncovered for at least one hour.  If the chili gets too dry, add reserved bean cooking water according to your need. This chili is best if it sits overnight.

Serves: 6 - 8

 

this recipe from www.inmamaskithchen.com       back to super bowl sunday

back to chili articles:

chili article part one       chili article part two       texas         texas chili cookoff

 

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