Prep time: 20 minutes
Total time:15 hours
Yield: 10 servings
- 1 pound dried beans (mix of black, navy, red and pinto)
- 2 tablespoons salt
- 5 dried ancho chiles
- 2 dried New Mexico chiles
- 2 dried guajilo chiles
- 2 dried chipotle chiles
- 3 dried chiles de arbol
- 5 cups vegetable broth
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 ribs celery, sliced
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon sugar
- 28 ounces diced tomatoes, fire roasted
- 1 teaspoon of salt
- Unsweetened cocoa powder
- 1 cup coffee
- Rinse the beans very well, then place them in a large mixing bowl with enough water to cover their volume by double. Add the first tablespoon of salt and let them soak for at least 12 hours.
- Add the chiles to a small frying pan and toast them on each side over medium-high heat. Add 2 cups of the broth so that when pressed back down, the chiles are covered. Bring the water to a boil then remove from heat and let stand, covered, for 30 minutes, until chiles fully soften.
- Puree the chiles and liquid.
- Warm the olive oil in a stock pot and then sautee the onion, celery and garlic for about 2 minutes.
- Add the can of tomatoes and the oregano, coriander, cumin and sugar to the pot.
- Rinse the beans and add them to the pot with a teaspoon of the salt and the remaining 3 cups of broth.
- Add the chili puree and the coffee and the cocoa powder. Bring to a boil.
- Reduce to simmer, cover with lid ajar and cook for 2-4 hours until beans are tender and tasty.
- Add in the remaining tablespoon of salt and let chili cook. Best served the next day!
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