Where's the Beef ? (Vegetarian Black Bean Chili)

Name: Where's the Beef ? (Vegetarian Black Bean Chili)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 serving(s)
Ingredients: 1 lb dried black beans, picked over and rinsed; 1 tablespoon cumin seed; 2 teaspoons paprika; 1/2 teaspoon cayenne; 2 tablespoons cocoa (optional); 1 teaspoon dried oregano, crumbled; 1 small dried pasilla pepper, stem and seeds discarded, chile coarsely chopped; 3 tablespoons vegetable oil or 3 tablespoons peanut oil; 1 medium onion, finely chopped; 1 green pepper, seeded and finely chopped (bell or poblano); 4 garlic cloves, minced; 1 -2 tablespoon chopped canned chipotle chile in adobo (adjust to taste); 1 bay leaf; 4 cups vegetable broth; 1 (12 ounce) bottle dark beer; 1 (28 ounce) can diced tomatoes with juice; 1/2 cup fresh cilantro, chopped; 1 cup sour cream; 1 lime, juice of

Submitted by Galley Wench

"A delicious meatless alternative -- great for buffet suppers or game day parties. Original recipe comes from the Greens restaurant in San Francisco, however I've once again made some adjustments. If necessary a good quality chili powder can be substituted for the pasilla peppers."

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Ready In:: 3hrs 20mins
Ingredients:: 19
Serves:: 4

ingredients

1 lb dried black beans, picked over and rinsed
1 tablespoon cumin seed
2 teaspoons paprika
¹⁄₂ teaspoon cayenne
2 tablespoons cocoa (optional)
1 teaspoon dried oregano, crumbled
1 small dried pasilla pepper, stem and seeds discarded, chile coarsely chopped
3 tablespoons vegetable oil or 3 tablespoons peanut oil
1 medium onion, finely chopped
1 green pepper, seeded and finely chopped (bell or poblano)
4 garlic cloves, minced
1 -2 tablespoon chopped canned chipotle chile in adobo (adjust to taste)
1 bay leaf
4 cups vegetable broth
1 (12 ounce) bottle dark beer
1 (28 ounce) can diced tomatoes with juice
¹⁄₂ cup fresh cilantro, chopped
Garnish-Lime Sour Cream
1 cup sour cream
1 lime, juice of

directions

Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
Drain.
Garnish:
Mix sour cream with lime juice and refrigerate.
Chili:
Toast cumin, paprika, cayenne and oregano in dry small heavy skillet over moderate heat, stirring constantly, until fragrant and a shade or two darker, about 2 minutes (watch carefully as spiced can burn easily).
Transfer to a small bowl.
Finely grind pasilla in spice/coffee grinder, then stir in spices.
Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
Discard bay leaf.
Just before serving stir in cilantro.
Serve with Lime Sour Cream.
Note: Quick Soaking Dried Beans.
Put the beans in a saucepan and cover with cold water by 2 inches. Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour. Drain.

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Reviews

Super chili! Fabulous aromas while it cooks. I quieted down the heat just a bit, but otherwise followed instructions. I loved the toasting of the spices which really added a whole level of flavor and scent. This is a definite keeper.

Chef Kate

RECIPE SUBMITTED BY

Galley Wench

Oro Valley, Arizona

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"

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