1 lb crimini brown mushrooms, chopped fine in a food processor
9 garlic cloves, finely chopped
1 teaspoon of minced canned chipotle in adobo sauce
3 tablespoons of chili powder
2 ½ cups low sodium vegetable broth
2 ½ cups of water – use the water from the soaked beans
1/8 teaspoon baking soda
2 bay leaves
2 tablespoons brown sugar
1- 28 oz can crushed tomatoes
2 red bell peppers, chopped
1 oz Baker's Unsweetened Chocolate (100% Cacao)
Freshly ground Himalayan pink salt and Tellicherry black peppercorns to taste (~1 tsp. each)
1 cup chopped cilantro
Breakstone's Sour Cream
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Let's Make It
In a large bowl soak the dried beans in the filtered water overnight.
Toast the cumin seeds (dry) in a large Dutch oven to bloom the flavor. Then add onion, mushrooms, and olive oil. Sauté for 5 minutes with cover on. Remove cover and cook until the liquid has evaporated off the vegetables (3-5 minutes). When almost evaporated, add and stir in garlic, chipotle in adobo sauce, mustard,and chili powder.
Take the beans soaked overnight and run them thru a strainer. Save the liquid as you will add some of it back to the chili for color. The water will be black.
To the Dutch oven, add the vegetable broth, strained beans, 2.5 cups of the bean water, baking soda, bay leaf, and brown sugar. Let this simmer for an hour on top of the stove, uncovered. Skim the foam from the top as necessary and stir occasionally. You may find the mixture getting grey – if this happens add another 1/8 tsp. of baking soda.
Add the tomatoes, bell pepper, chocolate, salt and pepper to taste. Remove the Dutch oven from the stove and put it in a 350 degree oven for 2 hours. Leave the lid on for the first hour and if too much water remains, cook for the second hour with the lid off.
Garnish with fresh cilantro and Breakstone's Sour Cream.