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BLACK BEAN ANCHO CHILI




Source of Recipe


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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 jalapeño, 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