Cocoa Chipotle Chili

You really need to plan for this recipe a day in advance, however the preparation time is all soaking time.  If you don't have the time to soak and precook the beans you can use canned organic beans.  Drain and rinse the beans and replace the 6 cups with 4-14 ounce cans of any variety of pinto, black and/or kidney beans.  See notes at the end of the recipe for the variations.  

2 T Canola oil

2 C diced onion

1 C diced celery

1 C diced carrot

a whole lot of garlic...minced

1 T Some like it hot (or any combo of chili, cayanne, or red pepper flakes and MORE cumin)

1 T cumin

1 tsp salt and pepper

2 T dark cocoa (100% cocao)

2 chipotle peppers in adobo - one left whole (for beans) one minced

1 T of the adobo sauce

2 cups dried pinto beans (soaked and pre-cooked)

4-6 cups cooking liquid from beans, reserved

1 28 ounce can diced tomatoes

Salt and pepper to taste

fresh lime

1.  Put two cups of pinto beans in a 2 quart jar and fill with water and soak for 24 hours.  Change water if possible once during soaking period.  Drain beans and place in a medium stock pot, cover with water by 2 inches and place over medium high heat bring to a boil and skim any foam that occur for the first 10 minutes. Reduce heat to medium Add to the water one whole chipotle chili in adobo sauce and simmer for 30 to 40 minutes until beans are tender.  Drain, saving the boiling water for the chili, set both aside.

2.  In a large pot on medium heat, add the oil once it is hot add, onion, celery, carrot, garlic, spice mix, cumin and salt and pepper.  Stir to combine and cook until vegetables are starting to soften about 7-9 minutes, reduce the heat as necessary if they start to burn.  When onions are soft and opaque add the cocoa, minced chipotle chili and adobo and stir and cook for 1 to 2 minutes. 

3.  Add the tomatoes, crushing any large chunks, and the included liquid.  Add the beans and some of the bean cooking liquid, about 4 cups, to cover the beans.  Save this liquid to add later if necessary. Bring to a boil, reduce heat and cover pot to simmer for 20-25 minutes, stir occasionally.  If the chili is too thick add some additional bean cooking liquid.  If too thin then simmer some additional time without the lid and the liquid will evaporate to desired consistency.  

4.  Serve with lime wedges and a generous amount of fresh lime juice.....do not skip this ingredient!!!!

**NOTE - canned beans can be substituted, use 4-14 ounce cans of any black, pinto, or kidney beans, drain and substitute bean juice with water or prepared vegetable stock. Thicken by simmering with lid off of the pan to reduce the liquid.