Rachael Ray's Black Bean Chili
- 4 large poblano peppers
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 jalapeño pepper, seeded and finely chopped
- 1 large onion, chopped
- 4 garlic cloves, finely chopped or grated
- Salt and freshly ground black pepper
- 2 cans black beans (15 ounces), drained of half their liquid
- 2 tablespoons chili powder (a large palmful)
- 2 teaspoons ground cumin (about half a palmful)
- 1/2 teaspoon allspice (eyeball it)
- 1 bottle dark lager beer, such as Negro Modelo
- 1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
- 2 cups beef or vegetable stock (use vegetable to make it vegetarian)
- Hot sauce, to taste
- 1/2 cup sour cream, for garnish
- 1/2 cup chopped cilantro, for garnish
Heat broiler to high.
Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.
Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapeño, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.
Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.