Mexican black bean chili

I absolutely love this black bean recipe, so much so that I prefer it to most meat chilis. However, for the carnivores, see recipe for Mexican-style chilli.

Black beans are a staple on any Mexican table, always present and available in numerous variations. However, most commercial black beans are plain, cooked soft in water with lard, and very little spice. These are not those black beans. This is a hearty recipe loaded with tons of flavours. The beans are smoky from the chipotle chiles, have a sweet spice from the ancho chillies, and the combination of spices and herbs makes it delicious. Every time I have served these, the bowl has emptied quickly. They can be eaten on their own, with all the accompaniments, or stuffed with grilled meats for tacos or burritos. They take time to make, but are so worth the effort.

However, if you do insist on wanting meat, follow this base recipe. But take some chorizo sausage without the casing, or ground meat of your choice, and saute it till browned. Add to the stew and simmer for about 10 minutes.

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1 lb dried black beans soaked overnight

1 large onion, sliced

2 cloves garlic, minced

6-7 branches of cilantro

Salt, to taste

6 cups of water

2 chipotle chillies, or chipotle in adobo sauce

5 ancho chillies

1 1/2 cups hot water

3 tablespoons oil

1 bay leaf

2 large onions, finely chopped

5 cloves garlic, minced

Ancho-chipotle purée

2 teaspoons  cumin powder

2 teaspoons dried oregano, Mexican preferred

4 teaspoons mild paprika

1-2 teaspoons chilli powder, or to taste

1 can of fire-roasted tomatoes (15 oz), or 4 regular tomatoes, finely chopped

Salt, to taste

1 teaspoon pepper

1 cup cilantro, minced 1-2 tablespoons vinegar from a jar of pickled jalapeños

Serve with the following accompaniments:

Tortillas or tortilla chips

Lime wedges

Scallions, cut into circles

Quest fresco or white cheddar cheese, grated

Sour cream (I prefer Salvadoran sour cream)

Cilantro, minced

Quick pickled Mexican vegetables

Pickled jalapeños

Mexican green rice

Wash the soaked black beans with a couple of rinses of water and boil with all the other ingredients till cooked, about 30-40 minutes. The beans need to be quite soft and mushy. Check the water every 15 minutes, especially at the end of the cooking time, You want there to be enough water but not too much. When cooked remove the cilantro, but keep the rest of the dish including the cooking liquids. .

To make the Ancho-chipotle paste, soak the dried chipotle and ancho chillies in warm water for 1 hour. De-seed the chillies and grind into a fine paste with the strained soaking liquid. Set aside. If using chipotles in adobo sauce, add the soaked and deseeded ancho chillies and purée.

Heat oil and sauté the bay leaf for 30 seconds. Add the onions and garlic and sauté until the onions are light golden.

Add chilli paste and cook for 3-4 minutes until the sauce is fragrant. Add the cumin, oregano, paprika, and chilli powder, and cook for 2 minutes, stirring the sauce well to prevent it from sticking to the bottom.

Add the tomatoes, salt, and pepper, and cook over medium heat for 10-15 minutes. Make sure the sauce does not stick to the bottom of the pan and burn. Add 1/4 cup of the bean cooking liquid if the sauce is too dry.

Add the cooked beans and simmer the mix on medium heat for 45 minutes. If the mix is thin, cook it uncovered until it has the right thickness. When done, turn off the flame and stir in the chopped cilantro. Adjust chilli, spices and salt as needed. The beans should be thick and rich in flavour.

Serve hot with any combination of all the accompaniments.