Beans, cinnamon, cocoa... they might be clutching their pearls right now in Texas, but here in the Midwest this is the thing. —jillyp
1 hour 30 minutes
approx. 5 quarts
large onions, finely chopped
large green bell peppers, finely chopped
cloves garlic, minced
ground ancho chile powder
ground pasilla chile powder
liquid (red wine, beer, broth, water...)
large (1 lb., 13 oz.) can pinto beans
large (1 lb., 13 oz.) can black beans
14 oz. can diced tomatoes with the juices
diced chipotle chiles in adobo, seeded and finely chopped
unsweetened cocoa powder
juice of 1 lime
In This Recipe
In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot.
Add the onions and pepper to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, about 8 minutes. Add the garlic, chile powders, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
Stir in the beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and the vinegar. Add the cocoa powder to taste. Simmer the chili over low heat for at least 1 1/2 hours, stirring occasionally. Add the lime juice.