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1
Soak beans in water to cover by 2 inches, refrigerated, for at least 8 hours (or use the short soak method -- see below).
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2
Drain.
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3
Garnish:.
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4
Mix sour cream with lime juice and refrigerate.
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5
Chili:.
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6
Toast cumin, paprika, cayenne and oregano in dry small heavy skillet over moderate heat, stirring constantly, until fragrant and a shade or two darker, about 2 minutes (watch carefully as spiced can burn easily).
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7
Transfer to a small bowl.
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8
Finely grind pasilla in spice/coffee grinder, then stir in spices.
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9
Heat oil in a 6 quart pot over moderately high heat until hot, but not smoking.
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10
Add onion and pepper and cook, stirring occasionally until onion is golden, 6 to 8 minutes.
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11
Add garlic, chipotles and spice mixture, reduce heat to moderate and cook, stirring occasionally for 5 minutes.
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12
Add beans, bay leaf,cocoa, beer and broth, bring to a simmer, covered, until beans are tender, 1 1/2 - 2 hours.
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13
Add tomatoes, with their juice, and salt to taste and simmer, uncovered for 20-30 minutes , or until chili is slightly thickened.
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14
Discard bay leaf.
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15
Just before serving stir in cilantro.
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16
Serve with Lime Sour Cream.
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17
Note: Quick Soaking Dried Beans.
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18
Put the beans in a saucepan and cover with cold water by 2 inches.
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19
Bring to a boil and boil for 2 minutes, then remove from the heat and let the beans soak, covered, for 1 hour.
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20
Drain.
