My Favorite Chili

Name: My Favorite Chili
Yield: serves 6 to 8
Ingredients: 2 cups dried kidney, pinto, pinquito, or pink beans; 6 cups water; 6 allspice berries; 1 stick cinnamon; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon cumin seeds; 1/4 teaspoon aniseed; 1/2 teaspoon coriander seeds; 1/2 onion, diced; 3 cloves garlic, finely minced; 1 (28-ounce) can crushed tomatoes; 1/4 cup unsweetened cocoa powder; 1 to 2 tablespoons chili powder; 1/4 cup diced red bell pepper; 1/4 cup diced green bell pepper; 1/2 cup fresh or frozen corn kernels; 1/2 cup sour cream or nonfat yogurt; 1/4 cup thinly sliced green onions, green part only, for garnish; 1/2 cup chopped fresh cilantro leaves, for garnish

December 9, 2011

Chili, a quintessential slow cooker meal, is not a traditional Mexican dish. Rather, it seems to be Southwestern in its inception. It is sort of a combination of the dried beans and chiles so readily available in the Southwest with the wonderful spices brought by Europeans to Mexico. This particular version is generously seasoned with spices and chili powder and has been pieced together by me over the course of a few years. The following recipe makes a big mess o’ chili and is best done in a 6- or 7-quart slow cooker.

Recipe notes

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