My Favorite Chili

• 2 cups dried kidney, pinto, pinquito, or pink beans
• 6 cups water
• 6 allspice berries
• 1 stick cinnamon
• 1/2 teaspoon dried Mexican oregano
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon aniseed
• 1/2 teaspoon coriander seeds
• 1/2 onion, diced
• 3 cloves garlic, finely minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup unsweetened cocoa powder
• 1 to 2 tablespoons chili powder
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup sour cream or nonfat yogurt
• 1/4 cup thinly sliced green onions, green part only, for garnish
• 1/2 cup chopped fresh cilantro leaves, for garnish

1. Thoroughly wash the beans and place them, along with the water, in the slow cooker insert.
2. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander seeds in an electric coffee mill or a mortar and pestle and add to the beans.
3. Cover and cook on low for 6 hours, or until the beans are tender.
4. Add the diced onion, garlic, tomatoes, cocoa powder, and chili powder to the beans and continue cooking for 2 hours.
5. About half an hour before serving, add the red and green bell pepper and corn kernels to the beans so they retain their crisp, fresh taste and texture.
6. Ladle into bowls and top each bowl with a dollop of sour cream and a sprinkling of green onion and cilantro.
7. Although you could also choose fruity red wine to drink with this dish, I would prefer a good Mexican beer.

kidney, water, berries, cinnamon, oregano, cumin seeds, aniseed, coriander seeds, onion, garlic, tomatoes, cocoa, chili powder, red bell pepper, green bell pepper, corn, sour cream, green onions, cilantro

Taken from www.epicurious.com/recipes/food/views/my-favorite-chili-379697 (may not work)