Mexican Chili With Black Beans

• 1 tablespoon vegetable oil
• 4 garlic cloves, minced
• 2 poblano chiles, seeds removed and chopped
• 1 medium red onion, chopped
• 4 dry ancho chilies, seeds removed and roughly broken up
• 2 chipotle chiles, dry, seeds removed and roughly broken up
• 1 -2 teaspoon paprika, of good quality
• 28 ounces crushed tomatoes
• 28 ounces black beans
• 2 cups chicken broth, plus more as needed
• 1 teaspoon dutch process cocoa
• 1 teaspoon sugar (to taste)
• 1 teaspoon salt (to taste)

1. Add oil and garlic to a large pot and saute briefly.
2. Add fresh poblano chilis and onion and saute til tender.
3. Add chopped paprika, cocoa, dried chilis, 2 cups chicken broth, and crushed tomatoes (start with half the can and add more later if you like).
4. At this point, blend the mixture, either with an immersion blender if you have one or in a regular blender.
5. Simmer uncovered about 45 minutes, stirring occasionally and adding more chicken broth if it starts to get too thick for you (we like it thick).
6. Add black beans and continue simmering another 20 minutes or so.
7. Stir occasionally.
8. Serve with sour cream, cheese, diced green onions, or any other topping you like.
9. Enjoy!

vegetable oil, garlic, poblano chiles, red onion, ancho chilies, chiles, paprika, tomatoes, black beans, chicken broth, dutch, sugar, salt

Taken from www.food.com/recipe/mexican-chili-with-black-beans-445005 (may not work)