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1
Rinse the beans.
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2
Place in a bowl and add water to cover generously.
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3
Let soak for 3 hours and drain.
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4
Peel the tomatoes and puree in a blender or food processor.
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5
In a stockpot over medium heat, warm the olive oil.
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6
Add the celery, carrots, and onions and saute until softened, 6-8 minutes.
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7
Add the garlic, jalapeno, orange zest, broth and drained beans.
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8
Bring to a boil, reduce the heat to low, and simmer gently, uncovered, stirring occasionally, until the beans are tender, about 2 hours.
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9
About 30 minutes before the chili is ready, preheat an oven to 325 degrees.
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10
Lightly oil six 1-cup (8 oz) ramekins or other individual baking dishes.
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11
To make the corn cups, beat together the cream cheese and butter until creamy.
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12
Beat in the egg.
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13
In a separate bowl, stir together the flour, masa harina, baking powder, and salt.
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14
Fold into the egg mixture , folding just until blended, Do not overmix.
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15
Using your fingers, line the prepared ramekins with the mixture, dividing it evenly.
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16
Bake until a light golden brown, 18-20 minutes.
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17
Remove from the oven and keep warm.
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18
When the chili is ready, add the chili powder, cumin and coriander and season with salt and pepper.
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19
To serve, place a corn cup on each individual plate.
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20
Spoon the chili into the cups and garnish with the cilantro.
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21
Serve at once.
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22
Prep time does not include soaking time for beans.
