-
1
Two days before you want to eat the chili, pick through black beans and rinse. Place in a bowl with enough water to cover by at least two inches. Soak overnight. When ready to make chili, drain beans and rinse, discarding soaking water. Place beans in a clean bowl.
-
2
Make Chili Powder: Using kitchen shears and gloves, snip stem end of dried chiles. Tip out seeds and discard. Cut each chile into 1-inch lengths. Toast chile pieces and cumin seeds in a dry pan over med-high heat until fragrant, about 3 minutes, occasionally shaking pan to toss seeds and turning chiles with tongs. Allow mixture to cool. Grind toasted chile pieces, toasted cumin, oregano and cacao in a spice grinder or mini prep chopper until you have a uniform powder. Transfer chile powder to a bowl.
-
3
Cook bacon in a large Dutch oven over medium heat, until crispy and fat has rendered. Transfer bacon to a paper towel lined plate with a slotted spoon. Pour off all but 2 tablespoons of fat.
-
4
Add onions and cook, stirring, until softened and beginning to get translucent. Follow with garlic, chile powder, cooking until fragrant, a minute or two.
-
5
Add water, hot coffee and black beans. Stir to combine. Add split yellow peas and red rice, stirring between each addition. Bring mixture to a boil. Cover and lower to a simmer. Cook for 30 minutes. As mixture cooks and liquid is absorbed, keep an eye on your liquid level, adding small amounts of water (1/4 cup at a time) if needed.
-
6
Add celery, carrots and fire roasted tomatoes. Cook 30-40 minutes more.
-
7
When beans and peas are tender (and not a moment before!) add kosher salt (start with 1/2 t and taste before adding more) and aleppo pepper (can sub 4 parts sweet paprika and 1 part cayenne for aleppo). Stir in crispy bacon pieces. Allow chili to cool. Refrigerate overnight.
-
8
When you are ready to eat, heat chili in pot, covered, over medium heat. Mixture will likely seem dry, so add balsamic/water mixture to pot and cook, covered for at least 15 minutes. Serve chili with garnishes of choice, my favorites include a little cheese, cilantro, sour cream and avocado. Enjoy!
