Serves 8
20 minutes preparation time, plus time for soaking the beans
1 hour and 30 minutes cooking time
1 pound dried kidney beans, or a combination of kidney, navy, and pinto beans, soaked overnight
1 tablespoon cumin
1 tablespoon smoked paprika or pimenton
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1 tablespoon olive oil
1 medium onion, diced
1 medium yellow or red pepper, diced
6 garlic cloves, chopped
1 28-ounce can whole tomatoes (preferably San Marzano), with their juice, chopped
1 tablespoon chipotle in adobo sauce, finely minced (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped cilantro
toppings such as grated cheese, minced onion, or sour cream for servings
Whisk together the cumin, smoked paprika, oregano, and cloves. Heat them in a large stockpot over medium heat until they are fragrant, just a minute or two. Remove them from the pot.
Add the olive oil to the pan and warm it. Add the onion, pepper, and garlic and cook until they soften, 7 or 8 minutes. Add the beans, tomatoes with their liquid, the spice mixture, and salt and pepper. Add the chipotle if you are using it, but if you would like to separate the chili into two batches, one mild and one spicy, divide it into two pots at this point. Then add the chipotle to one pot (you may want to use half the amount).
If the tomato liquid is not sufficient to cover the beans, add a bit of water until the beans are just submerged.
Cook the chili uncovered until the beans have softened, about an hour and a half. Check the liquid and add more water if it is necessary to keep the beans covered. When the beans are soft, add the cilantro and serve with the toppings of your choice.