Ingredients:
|
Directions:
Preheat broiler to high.
Char the poblanos under the broiler to blacken their skins evenly all over, 12 to 15 minutes, turning as needed. Place the charred peppers in a bowl, cover with plastic wrap and let stand for 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then coarsely shop and reserve.
Heat the oil in a medium pot over medium-high heat. Add the jalapeno, onions and garlic to the pan, season with salt and pepper, and cook until tender, 6 to 7 minutes. Stir the beer into the pot, scraping up any browned bits from the bottom of the pan. Boil the beer until reduced by half, 1 to 2 minutes, then add half of the black beans. Mash them into the onions with a potato masher, and then stir in the rest of the black beans, leaving them whole.
Add the chopped poblanos to the chili and season with the chili powder, paprika, cumin and allspice. Stir in the tomatoes and stock. Bring the chili up to a bubble, add salt to taste, then reduce the heat to a simmer and cook the chili for 8 to 10 minutes to thicken. Squeeze in the lime juice and remove from the heat.
Serve with toppings to pass around the table (hot sauce, sour cream, cilantro, scallions, chips and cheese). |
|