Black Bean–Chicken Chili
Black beans work so well in the slow cooker that they seem to be made for it. Grilling the onions and chiles adds an extra dimension of flavor to this dish, which can also be made without the chicken for a vegetarian version. This dish is best made one day ahead, then reheated and served when the flavors have had a chance to meld.
Suggested Beverage: The town of Tecate is famous for its brewery and its numerous fine brews. A Tecate beer would be great with your chili.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler. Place the onion, garlic, poblanos, and jalapeños on a baking sheet, with the chiles skin side up. Place under the broiler and grill for about 10 minutes, until the onion and garlic are quite soft and the chile skins are blackened. Cover the chiles with a damp kitchen towel and let rest for about 20 minutes. Peel off the skins or scrape them off using a paring knife. Remove the stems and seeds. Coarsely chop the chiles, garlic, and onion.
Step 2
Grind the cumin and coriander seeds in a coffee mill or with a mortar and pestle.
Step 3
Drain the beans and place them in the slow cooker. Add the chiles, garlic, onion, ground spices, water, tomatoes, chili powder, and oregano. Cover and cook on low for 6 hours. Add the beer, cocoa powder, and chicken and continue cooking on low for 2 hours, until the meat is very tender. (In a pinch, you could put all the ingredients in the pot at the same time and cook for 6 to 8 hours. By adding the chicken during the last 2 hours, you will retain some of the chunks.) Season to taste with salt and pepper. Serve at once.
variation
Step 4
Use 6 chicken legs or 10 drumsticks rather than the cubed chicken breast. Add chorizo sausage for additional flavor.
