Page 234 - UMass2018_CookBook

Ingredients
Serves 4
1⁄3 cup dried black beans
1⁄3 cup dried pinto beans 1⁄3 cup dried red kidney beans 1 tablespoon olive oil 3⁄4 cup chopped Spanish
onion
1 tablespoon chopped seeded jalapeño pepper
1 tablespoon chopped garlic 2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon ground coriander 1 teaspoon chipotle purée 1⁄4 teaspoon red pepper flakes 4 cups low-sodium chicken or
vegetable stock 1 cup diced plum tomatoes 1⁄4 cup dark beer 1 tablespoon sherry vinegar 1 to 2 teaspoons masa harina
(optional) Hot sauce Salt Freshly ground black pepper
Chopped fresh cilantro, sour cream and grated cheddar cheese, for garnish (optional)
Three-Bean Chili
Walter Scheib
Preparation
1. Place the beans in a colander and rinse under cold running water. Drain, transfer to a medium bowl, cover by 2 inches with cold water and let soak overnight. Drain.
2. Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onion, jalapeño and garlic and cook until the onion and garlic are lightly browned, 4 to 5 minutes. Stir in the cumin, chili powder, coriander, chipotle purée and pepper flakes and cook for 30 seconds.
3. Add the beans, stock, tomatoes, beer and vinegar. Bring to a boil over high heat, then lower the heat and simmer, uncovered, until the beans are tender, 30 to 40 min- utes. For a thicker chili that is more like a stew than a soup, combine the masa harina with a small amount of water to form a thick liquid; stir into the chili along with the beans.
4. Add a few dashes of hot sauce, to taste, then season the chili with salt and pep-
per. If desired, garnish each serving with chopped cilantro, a dollop of sour cream, or a sprinkle of grated cheddar cheese.
220 | TASTE OF HOME