1. Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below). 2. Drain. 3. Garnish: 4. Mix sour cream with lime juice and refrigerate. 5. Chili: 6. 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). 7. Transfer to a small bowl. 8. Finely grind pasilla in spice/coffee grinder, then stir in spices. 9. Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking. 10. Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes. 11. Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes. 12. Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours. 13. Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened. 14. Discard bay leaf. 15. Just before serving stir in cilantro. 16. Serve with Lime Sour Cream. 17. Note: Quick Soaking Dried Beans. 18. 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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