Ingredients

Ingredients

1 cup dried black beans

1 cup smoked, dried black beans (sometimes found in natural food stores)

1 tin tomatoes (try to get the oven roasted variety made by Eden, they have a nice smoky flavour)

1 bottle good dark beer such as a Guiness or Porter

the juice of two freshly squeezed oranges

the juice of one freshly squeezed lime

1 - 2 home roasted red or yellow bell peppers, chopped

2 yellow onions, chopped

cillantro, finely chopped (quantity to taste)

2 dried ancho chilli peppers and/or 1 tin of chipotles in adobo sauce (depending on the level of heat you prefer)

1 whole bud roasted garlic

ground cumin (to taste)

1 tin hominy corn

1 cinnamon stick

a few teaspoons Dutch cocoa powder

a shot of freshly brewed espesso

One high quality chorizo sausage, coursely chopped

garnish

1 red pepper, minced

a small red onion, minced

finely chopped cillantro

corn tortillas

sour cream

Preparation

  1. Prepare beans by soaking at least 8 hours.
  2. roast garlic bud
  3. In a large pot, saute yellow onions until translucent, then add chopped red pepper. (if you didn’t roast it)
  4. Add all remaining ingredients (including the now roasted garlic cloves and the cinnamon stick, but not the stuff for the garnish)
  5. bring to a boil, and simmer for about 45 minutes (at least)

Before serving:

Saute tortillas (cut into strips) until crisp, arrange them in a spiral pattern on top of steaming bowls of chilli. In the centre of each bowl, place a dollop of sour cream, and artfully sprinkle minced vegetables and cillantro on top of the cream