Three Cheese Black Bean Chili with Cheddar Crust
A wonderfully hearty black bean chili with a delectable cheddar crust.
2 large onions, diced
2 tablespoons butter
1/4 cup tomato paste
1 tablespoon chili powder
1 tablespoon cocoa powder
1 teaspoon cumin seed
3 medium carrots, chopped
2 ribs celery, sliced
3 small jalapeño peppers, seeded and minced (optional)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can black beans, drained and rinsed (2 cups)
6 to 12 ounces dark beer or tomato juice
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
- Sauté onions in butter over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in beer to your preferred consistency. Simmer for at least an hour, up to two hours.
- Preheat broiler.
- Stir mozzarella and Monterey Jack cheese into chili and top with shredded cheddar. Broil until cheese is bubbly, about four minutes.
Makes 4 to 6 servings.
Recipe provided courtesy of the American Dairy Association.