Meat And Bean Chili W/ Market Carrots - cooking recipe

Ingredients

oil
1 pound ground or finely diced meat (I used beef, but you could try emu, bison or turkey)
1 dried pasilla or ancho chile, and 1 dried anaheim chili rehydrated (see below)
32 oz canned tomatoes or 2-3 cups chopped fresh tomatoes
1 large onion
2 cloves garlic
1 tsp cumin
2 tsp mild ground chile powder (green or guajillo)
1/2 tsp cinnamon
2 bay leaves
1 tbsp honey or maple syrup
1 tbsp cocoa powder
2 cups cooked black beans, rinsed
2 large carrots, peeled and diced
water or stock
beer (optional)

Preparation

Make tomato and chili puree: (use anaheim only for less spicy chili)

Bring 2 cups water to a boil, then turn off.

Very briefly toast dehydrated chiles in skillet or over flame. (1-2 seconds per side)

Place in boiling water, and submerge the pepper.

Let sit about 30 minutes, then remove seeds and stem and place flesh in blender with the tomatoes and blend until smooth.




Make Chili:

Saute meat and onions in 2 tbsp oil in large stock pot until meat is browned, about 10 minutes.

Add dried spices and stir for about 1 minute, making sure not to let spices burn.

Add tomato-pasilla mixture, cocoa powder, beans, diced carrots, honey or maple syrup, garlic and bay leaf

Add water or stock to cover, about 4-6 cups.

Simmer about 45 minutes to 1 hour over med-low heat until broth is thickened, adding water/stock as needed to keep beans and meat covered

Taste for salt, and add if necessary

Add 1/2 cup of ale or your favorite beer (not too hoppy) if desired and cook another 5 minutes.



Serve with grated cheese, sour cream and a hunk of fresh bread!