Three Bean Chili

What I love about making chili is that it’s so easy to improvise. It turns out differently every time, but only gets better and better.

I used three types of beans for this version – black, pinto, and kidney. The base consisted of cooked down onions, red bell pepper, and poblano pepper. A few chipotle chilis gave it a smoky heat, and a mixture of ground chili, cumin, coriander, and oregano rounded out the flavor. We made this to eat while watching the first Pats game of the season, so adding a bottle of beer seemed appropriate.

This chili was the perfect match for beer and football. Beware though, it was quite spicy.

Three Bean Chili

Vegetable oil
2 large sweet onions, chopped
1 poblano pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cloves of garlic, minced
1 tbsp. coriander seed, toasted and ground*
1 tbsp. cumin seed, toasted and ground*
1 tbsp. Mexican oregano
1 tsp. hot chili powder (not a chili blend, just chili powder)
3 chipotle peppers, chopped
1 12-oz bottle of dark beer (we used Brooklyn Brown)
1 28-oz can of whole tomatoes
1 14-oz can black beans
1 14-oz can pinto beans
1 14-oz can kidney beans
1/3 c. cilantro, chopped
2 scallions, thinly sliced
Juice of half a lime
Avocado, for serving
Greek yogurt or sour cream, for serving

*I toast the whole seeds in a dry skillet over medium heat until lightly brown and fragrant, and then grind them.

Cook the onions in some vegetable oil over medium heat for about 15 minutes. Add the chopped poblano and red bell pepper. Cook for another 15 minutes until the vegetables are soft and lightly caramelized.

Add the garlic, coriander, cumin, oregano, chili powder, and chipotles. Cook for five minutes.

Add the beer and turn the heat up to high. Cook for about five minutes and add the tomatoes, crushing them before adding them to the pot. Once the tomatoes are simmering, add the beans.

Cook the chili for about an hour, adding water if it gets too dry. Right before serving, add the cilantro, scallions, and lime juice. Top with sliced avocados and a dollop of greek yogurt or sour cream. Crack open a beer.

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