Eureka Chicken And Black Bean Chili

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• 3/4 cup vegetable oil
• 2 1/2 lbs boneless chicken, coarsly diced
• 6 dried pasilla peppers, cored and seeded
• 3 -4 large onions, diced
• 1 medium onion
• 3 bay leaves
• 1 small head garlic, peeled and minced
• 2 tablespoons crushed black peppercorns
• 2 tablespoons cumin
• 3 1/2 cups chicken stock
• 2 lbs tomatoes, peeled seeded and chopped
• 3 (12 ounce) bottles dark beer
• 2 jalapeno peppers, cored seeded and chopped
• 2 serrano chilies, cored seeded, and chopped finely
• 1 bunch fresh oregano leaves, chopped
• 1 bunch fresh thyme, chopped
• 2 medium lemons, chopped fine zest
• 2 lemons, juice of
• 1/2 lb black beans, soaked overnight
• 1/2 medium carrot
• 1/2 medium celery
• 1 1/4 cups water
• 1 bunch cilantro leaf, chopped fine
• 1/4 cup molasses
• salt

Recipe

• 1 heat a large skillet. pour in 1/2 cup oil and, over medium heat, saute the chicken until the liquid evaporates, 10 to 15 minutes. make sure to cook thoroughly on all sides.
• 2 in a large pot, heat remaining 1/4 cup oil. over medium heat, saute the pasilla chiles for about 2 minutes. remove the chiles and reserve. in the same pot, saute the onions for about 10 minutes. add bay leaves, garlic, peppercorn, cumin, and paprika. stir thoroughly.
• 3 cook the reserved pasilla chiles in 2 cups of chicken stock until tender. transfer to a blender or a food processor and puree the chiles. pour into the pot with the sauteed onions and cook until most of the liquid is absorbed.
• 4 add tomatoes and beer. cook over medium heat for about 2 hours, stirring occassionally. the last 30 minutes of cooking, add chicken.
• 5 stir in jalapeno and serrano peppers, oragano, thyme, lemon zest and juice, and combine well. if more liquid is needed, add water from bean soak.
• 6 while the chili is cooking, drain the beans, reserving the liquid. place the beans in a saucepan with the medium onion, carrot, and celery stalk. pour in the remaining 1 1/2 cups stock and the water. cook over medium-high heat until tender, about 2 hours. add water as neccessary. rmove the onion, carrot, and celery. drain the beans, reserving the liquid to use as needed in the chili.
• 7 add the beans and cilantro to the chili pot. stir in the molasses. add salt to taste. remove the bay leaves.
• 8 serve with shredded cheese, sour cream, tortillas, chopped onions and chopped jicama. serve immedietly.
• 9 may be made in advanced and heated up on low heat when ready to serve.