Slow-Cooked Pinto Bean Chili with Dried Chiles
Ingredients
- 1 pounddried pinto beans
- 3dried ancho chiles
- 2dried guajillo chiles
- 1 mediumwhite onion
- 6 clovesgarlic
- 28 ouncescanned fire-roasted tomatoes
- 4 cupsvegetable broth
- 2 teaspoonscumin seeds
- 1 teaspoondried Mexican oregano
- 2bay leaves
- 1 ouncedark chocolate (70% cacao or higher)
- 2 teaspoonskosher salt
- 1lime
- ·cilantro
- ·crumbled queso fresco (for serving)
- ·sour cream (for serving)
Prep
- 01
Rinse 1 pound dried pinto beans
- 02
Toast 3 dried ancho chiles and 2 dried guajillo chiles in a dry skillet for 30 seconds per side, then soak in 2 cups boiling water for 20 minutes
- 03
Remove stems and seeds from the rehydrated chiles
- 04
Dice 1 medium white onion
- 05
Mince 6 cloves garlic
- 06
Measure 2 teaspoons cumin seeds, 1 teaspoon dried Mexican oregano, and 2 teaspoons kosher salt
- 07
Chop 1 ounce dark chocolate (70% cacao or higher)
- 08
Juice 1 lime
- 09
Chop cilantro for serving
Method
- 01
Rinse the pinto beans and place in a large pot with 8 cups cold water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 1 hour until beans are just tender but not falling apart. Drain and set aside.
- 02
While beans cook, heat a dry skillet over medium heat. Toast the dried chiles for 30 seconds per side until fragrant but not burned. Transfer to a bowl, cover with 2 cups boiling water, and soak for 20 minutes.
- 03
Remove stems and seeds from the rehydrated chiles. Transfer chiles and 1 cup of their soaking liquid to a blender. Add the fire-roasted tomatoes with their juices and blend until completely smooth, about 1 minute.
- 04
In a large Dutch oven or heavy pot, heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cumin seeds, cooking for 1 minute until fragrant.
- 05
Pour the chile-tomato puree into the pot along with the vegetable broth, cooked beans, Mexican oregano, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally.
- 06
After 2 hours, uncover and continue simmering for 30 minutes to thicken the chili. Stir in the chopped chocolate and salt. Cook for 5 more minutes until the chocolate melts completely.
- 07
Remove from heat and discard bay leaves. Taste and adjust salt as needed. Squeeze in the lime juice and stir.
- 08
Serve hot in bowls topped with chopped cilantro, crumbled queso fresco, and a dollop of sour cream.
Spice Tips
For deeper smoky heat, add 1 chipotle in adobo (minced) when you add the garlic. For intense spice, include a dried árbol chile with the anchos and guajillos. A pinch of cinnamon or a splash of apple cider vinegar in the final minutes adds complexity.
This chili improves overnight. Store in the refrigerator for up to 5 days or freeze for 3 months. The dried chiles provide deep, complex heat without overwhelming spice. If you can't find guajillo chiles, substitute with additional anchos or dried New Mexico chiles.