I really love the rich and robust sauce for this chili. With the combination of the dried chilies, cinnamon and unsweetened cocoa powder it reminds me a little of Mole Dulce. And the beer just kicks it up a notch because it enhances all of the earthy flavors in this chili.
I'll be cooking up a big batch of this for our Super Bowl party to serve over hot dogs and french fries to make chili dogs and chili cheese fries.
I cooked my own beans, but for those of you looking for something quick and easy for a #weekdaysupper, you can use canned beans.
3-Bean Chili Borracho
(Recipe slightly adapted from Herbivoracious by Michael Natkin)
- 1 cup dried black beans, picked over and rinsed (or 2 cups canned black beans)
- 1 cup dried pinto beans, picked over and rinsed (or 2 cups canned pinto beans)
- 1 cup dried red beans, picked over and rinsed (or 2 cups canned red beans)
- 2 dried ancho chilies
- 2 dried guajillo chilies
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 serrano chile, finely chopped (optional)
- 3 roma tomatoes, chopped (or 1-14oz. can diced tomatoes)
- 1 (12 oz.) bottle beer (light or dark)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 Lime
- 1/2 cup chopped cilantro
- Mexican crema or sour cream
- Shredded Manchego or cheddar cheese
- Chopped onion
- Chopped cilantro
Bring 8 to 10 cups of water to a boil over high heat in a 4-quart (or larger) stockpot. Add the dried black, pinto, and red beans. Cover and let cook over high heat for about 15 minutes. Reduce heat to medium-low and let simmer for about 2 hours, adding more water if necessary, until the beans are tender; season with salt.
Toast the dried ancho and guajillo chilies in a medium skillet over medium-high heat for about 30 seconds on each side. Cover the chilies with 2 cups of water and let simmer until the chilies are soft. Remove the stems and seeds from the chilies. Puree the chilies and the cooking water in a blender until smooth; set aside.
In a large saucepan or dutch oven, heat 2 tablespoons of vegetable oil over medium high heat. Add the onion and garlic and saute for about 2 minutes.
Add the serrano chile, chopped tomatoes, beer, cocoa powder, cumin, and cinnamon, along with the pureed chilies and the cooked beans and about 2 cups of the water they were cooked in. Stir gently to combine; season with salt. (*If using canned beans, you will need 2 cups of each bean.)
Cover and simmer over medium heat for about 30 to 45 minutes, stirring occasionally. Using a potato masher, gently mash some of the beans to thicken the chili. Finally, stir in the cilantro and the juice of 1 lime. Remove from heat.
Ladle into bowls and garnish with Mexican crema, shredded cheese, chopped onion and cilantro. Serve with corn bread or tortilla chips. Enjoy!!!