- 2 dried ancho chili peppers, seeded and tops discarded
- 2 cups vegetable broth
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 large onion, chopped
- 2 -3 large cloves garlic, chopped
- 1/3 cup currants or chopped raisins (a generous handful)
- 3 tablespoons tomato paste
- 1 cup dark beer, such as Negra Modelo
- Three cans black beans (15 ounces each), rinsed
- 2 teaspoons ground cumin (2/3 palmful)
- 2 teaspoons ground coriander (2/3 pamful)
- 2 pinches of ground cinnamon
- Salt and pepper
- 1 avocado
- 1/2 cup sour cream
- 1/3 cup cilantro or flat leaf parsley (a generous handful), chopped
- Grated peel and juice of 1 lime
- Your favorite tortilla chips, for dipping
In a medium saucepan, bring the ancho chili peppers, vegetable broth and 1 cup water to a boil, then simmer for 20 minutes.
Meanwhile, in a soup pot, heat the EVOO, two turns of the pan, over medium-high heat. Add the onion and garlic and cook until the onion starts to brown, about 7 minutes. Stir in the currants and tomato paste for 1 minute. Add the beer and cook until reduced slightly, about 1 minute. Stir in the black beans, cumin, coriander and cinnamon; season with salt and pepper.
Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, 3-5 minutes.
Rinse out the food processor and add the avocado, sour cream, cilantro, lime peel and lime juice; puree until smooth.
Ladle the chili into bowls and top with the avocado cream. Serve with the tortilla chips.