Chili Borracho Recipe
From chef Michael Natkin book "Herbivoracious". These recipes are inventive full of flavor easy to make wildly creative and fun.
This is a pressure cooker recipe.
Ingredients:
1/4 quarter cup olive oil
One onion, finely diced
6 garlic cloves, minced
1 cup, dried pinto, beans, rinsed, and picked over
1 cup dried black beans, rinsed, and picked over
2/3 cup dried kidney beans, rinsed, and picked over
2 whole Chili’s Negro (dried pasilla)
2 teaspoons ancho chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
2 teaspoons medium sea salt
12 ounces very dark beer
1 can diced tomatoes - 14.5 ounces
Juice of 1 lime
1 handful, minced fresh cilantro, or flat leaf parsley leaves
Sour cream, minced onion, shredded cheddar, minced fresh, cilantro, or flat beef, parsley, and hot sauce, for garnish
Directions:
1. Heat oil in a pressure cooker base or a 5 quart sauce pan over medium high heat.
2. Have the onion and garlic and sauté until softened, about three minutes.
3. Add dry, pinto beans, dry, black beans, dried kidney beans, chilies negro, ancho, chili powder, oregano, cumin, cinnamon, cocoa powder, salt, beer, and tomatoes.
4. Add 6 cups of water, cover the pressure cooker, and cooked on high pressure according to manufacturers suggested time and instructions; takes about 33 minutes.
4B. turn off and allow the pressure to release naturally.
5. Remove the lid and discard the whole chilies.
6. Test the beans all three types to make sure they are done if not, simmer until tender.
7. Pour off most of the liquid into a sauce pan and simmer the sauce risky until it's reduced to about 1 cup.
8. Pour the sauce back into the chili.
9. Add the lime juice and cilantro, mixed thoroughly, taste and just the seasoning.
10. Specifically check the salt and chili powder needed.
11. Serve immediately and allow people to garnish to their taste.
