Black Bean–Chicken Chili

Name: Black Bean–Chicken Chili
Yield: serves 4
Ingredients: 1 large yellow onion, peeled, quartered; 5 cloves garlic, peeled; 2 green poblano chiles, halved; 2 jalapeño chiles, halved; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 2 cups dried black beans, rinsed and soaked overnight; 6 cups chicken stock (page 91) or water; 1 (16-ounce) can crushed tomatoes, undrained; 3 tablespoons chili powder; 2 tablespoons dried Mexican oregano; 1 cup beer; 1/4 cup unsweetened cocoa powder; 4 boneless skinless chicken breasts, cubed; Salt and freshly ground black pepper; 1/2 cup grated Monterey Jack or cheddar cheese, for garnish; 1/2 cup sour cream, for garnish

December 9, 2011

Black beans work so well in the slow cooker that they seem to be made for it. Grilling the onions and chiles adds an extra dimension of flavor to this dish, which can also be made without the chicken for a vegetarian version. This dish is best made one day ahead, then reheated and served when the flavors have had a chance to meld.

Cooks' Note

Suggested Beverage: The town of Tecate is famous for its brewery and its numerous fine brews. A Tecate beer would be great with your chili.

Recipe notes

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