• Ingredients: 25
  • Serves: 10

Black bean ancho chili with *available at hispanic markets, some specialty foods shops, and some supermarkets.

Ingredients

  • 1 lb. dried black beans, picked over and rinsed
  • 2 medium onions, chopped
  • 6 garlic cloves
  • 3 tbsps. vegetable oil
  • 1 tbsp. ground cumin
  • 7 1/2 cups water
  • 3 ounces dried ancho chilies*, stemmed, seeded, and torn into pcs.
  • a 28-ounce can tomatoes including the juice, puréed coarse
  • 1 cup chicken broth
  • 1 red bell pepper, chopped
  • 1 tsp. dried orégano, crumbled
  • 1/3 cup chopped fresh coriander, or to taste
  • 2 tbsps. fresh lime juice, or to taste
  • avocado salsa as an accompaniment if desired
  • sour cream as an accompaniment if desired

For salsa

  • *available at Hispanic markets, some specialty foods shops, and some supermarkets

Sauce

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

Make salsa:

  1. Step 1 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 jalapeño, and salt and pepper to taste.

    For this step you will need

Make chili:

  1. Step 2 In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them.

    For this step you will need

  2. Step 3 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.

    For this step you will need

  3. Step 4 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.

    For this step you will need

  4. Step 5 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.

    For this step you will need

  5. Step 6 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 orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes.
  6. Step 7 Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.

    For this step you will need

  7. Step 8 The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.