All-Bean Chili
Ingredients
- 2 cups black, red kidney, or other beans, sorted and soaked
- 2-3 dried dark Mexican chili peppers – any combination of ancho (mildest), guajillo (mild to medium), pasilla (mild to medium)
- 4 teaspoons cumin seeds
- 2 teaspoons dried oregano, preferably Mexican
- 3 onions, finely diced
- 3 tablespoons olive or vegetable oil
- 4 cloves garlic, coarsely chopped
- 1½ teaspoons salt plus more as needed
- 4 teaspoons sweet paprika
- 1 teaspoon red chipotle powder
- 2-3 tablespoons ancho chili pepper, ground
- 2 cups canned diced tomatoes, juice reserved
- ¼ cup chopped cilantro
Instructions
- Drain beans. Place drained beans in soup pot, cover with fresh water by 4 inches, and boil for 5 to 10 minutes.
- Remove surface scum. Lower heat and simmer, partially covered.
- Meanwhile, reconstitute dried peppers by soaking in hot water 20-30 minutes. After soaking, remove seeds and stringy sections. Chop peppers and set aside. Reserve soaking liquid.
- Toast cumin seeds in a dry skillet over medium heat. When they turn fragrant, add oregano, shaking pan so that herbs don't burn, for about 5 seconds. Turn cumin and oregano onto a plate to cool, then grind or pound in a pestle until powdered.
- Sauté onions in oil in a skillet over medium heat for 7 to 8 minutes. Add garlic, 1½ teaspoons salt, the cumin-oregano mixture, paprika, and chipotle and ancho chili powders. Lower heat and cook until onions are soft, another 5 minutes. Add tomatoes and juice, reconstituted peppers, and cilantro. Simmer 15 minutes, then add this mixture to the beans.
- Continue cooking until beans are completely soft, about 30 minutes altogether, making sure water level stays at least 1 inch above beans. Add soaking water as needed to maintain adequate water level. Taste and add salt, if needed.
- Serve with grated sharp Cheddar, sour cream, and add a dash of sherry or red wine vinegar to each bowl.
Notes
Adapted from All-Bean Chili, Deborah Madison, Vegetarian Cooking for Everyone.