Three Bean Chili
This rib-sticking chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.
2 T cumin
2 T chili powder
1 T paprika
2 t dried oregano, preferably Mexican
1/2 t cayenne pepper
3 t canola oil, divided
1 pound beef (I use elk) round, trimmed, cut into 1/2-inch chunks
3 onions, chopped
3 carrots, diced into small pieces
1 green bell pepper, seeded and chopped
6 cloves garlic, finely chopped
2 jalapeño peppers, seeded and finely chopped
8 sun-dried tomatoes, snipped into small pieces
2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)
12 ounces dark beer, such as porter or stout
1 28-oz can plum tomatoes, with juices
1 T grated unsweetened chocolate
1 t sugar, or to taste
2 bay leaves
2 cups water
1 14-oz can kidney beans, rinsed
1 14-oz can white beans, such as Great Northern, rinsed
1 14-oz can black beans, rinsed
1/4 cup chopped fresh cilantro (optional)
2 T lime juice
salt & freshly ground pepper to taste
Sour cream or plain yogurt, chopped scallion greens and shredded sharp cheddar cheese for garnish
Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.
DIRECTIONS
In a small bowl mix cumin, chili powder, paprika, oregano and cayenne. Stir to combine; set aside.
Heat 1 1/2 teaspoons of the oil in a large heavy pot over high heat. Add beef or elk, in batches if necessary, and sauté until browned on all sides, about 3 minutes. Transfer to a plate lined with paper towels and set aside.
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add onions, carrots and bell pepper. Cook, stirring, until the onions have softened and are golden brown, 7 to 10 minutes. Add garlic, jalapeños, sun-dried tomatoes, anchos chiles (if using), and the reserved spice mixture. Stir until aromatic, about 2 minutes. Add beer, bring to a simmer and cook for 10 minutes, scraping up any brown bits clinging to the bottom of the pan. Add tomatoes and their juices, chocolate, sugar, bay leaves and the browned beef. Add water and bring to a simmer. Cover the pot and simmer, stirring occasionally, until the beef is very tender, 1 1/2 to 2 hours.
Add kidney beans, white beans and black beans and cook until the chili is thick, 30 to 45 minutes more. Remove the bay leaves. Stir in cilantro, if using, and lime juice; season with salt and pepper to taste. Serve with garnishes.