Black Bean Chili

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 1 lb dried black beans, soaked overnight in the fridge in a large pot of water
• 4 slices bacon, diced (nueske's bacon preferred)
• 2 lbs cubed lamb, cut into 1/3-inch cubes (use meat from the shoulder or the leg)
• 1/4 cup olive oil
• 5 cups chicken stock
• 2 (12 ounce) dark beer (dos equis preferred)
• 1 large red bell pepper
• 2 poblano peppers
• 1 large yellow onion
• 1 (22 ounce) can whole tomatoes, in their own juices (use san marzanos for this recipe)
• 4 tablespoons chipotle chiles in adobo, chopped
• 8 garlic cloves
• 6 tablespoons ground dried ancho chile powder
• 3 tablespoons ground cumin
• 2 tablespoons dried oregano
• 3 tablespoons masa harina flour, mixed with 3 tbsp of water (optional)

Recipe

• 1 drain and reserve the beans. place the oil and bacon in a large pot over medium heat. cook until bacon is becoming crispy and rendered. add the lamb and saute until browned. add the peppers, chilies, onions, chipotles and garlic.
• 2 saute until onions are translucent, and add the dry herbs and spices. saute for a few minutes more, being careful not to burn mixture. add the tomatoes and, simmering, cook for several minutes, stirring.
• 3 place the beans, beer and stock into the pot. bring to a boil and reduce heat to maintain a simmer. cook the beans until very tender for 2 hours. stir frequently, adding more stock if needed.
• 4 if you need to thicken chili because beans are done and mixture is too thin; do so with the corn masa mixture, drizzling and whisking until desired consistency is achieved. season with salt and pepper.
• 5 garnish and serve with lime wedges, minced onions, minced fresh cilantro and sour cream -- all on the side.