4-Bean Chili

Chili seems to be one of those foods that just connotes gluttony and overindulgence. Maybe that's because of all the ways that it's used as a prefix: chili fries, chili dogs, chili mac. Maybe it's because, at least in its "Texas-style" incarnation, chili is such a beef-intensive calamity. One pub in Somerville, which has a pretty good beer list and holds high romantic/sentimental value for me, but can't put together a good plate of food to save its life, boasts that its chili contains ground beef, brisket, AND two kinds of sausage. If that sounded even remotely appealing, I'd just go to Denny's, get the Meat-Lover's Grand Slam for a fraction of the price, and hasten heart disease in one fell swoop.

What really makes chili good is the stew-like texture and the complexity of seasonings. That complexity is intensified the longer the chili sits. If possible, I recommend starting the day before you intend to serve it. Sitting in the frige overnight really gives the flavors a chance to mingle.

My version makes for a fairly spicy bowlful, but that can be pretty easily adjusted if your palate runs toward more mild flavors.

Ingredients:
1 15-ounce can of kidney beans
1 15-ounce can of black beans
1 15-ounce can of pinto beans
1 15-ounce can of garbanzo beans
1 15-ounce can of diced tomatoes
3 yellow onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tbsp white flour
1 piece (literally bite-sized) dark chocolate
1 tbsp butter
Vegetable Stock Cubes

Seasonings (to taste):
Salt
Black Pepper
White Pepper
Dry Mustard
Garlic Powder
Oregano
Chili Powder
Cumin
Cayenne
Ground Habanero (very optional)


Melt the butter and one stock cube in a medium-sized pot. Add onion, red bell pepper, jalapeno, black pepper, and salt. Mix together and cook covered over medium heat for about 10 minutes. Add mustard, garlic powder, oregano, and white pepper. Reduce heat, stir, and cook for another 45 minutes. Check occasionally and add stock cubes one or two at a time if vegetables are drying out or sticking to the pot. You can also deglaze the pot with a splash of beer.

Rinse and drain all of the beans in a collander, then add to pot. Add the whole can of tomatoes (do not drain first; you want the tomato juice too). Add 5 stock cubes, stir, and cover.

In a pitcher, combine 2 cups warm water with chili powder, cumin, and cayenne (you want a roughly 2:1:1 ratio of these three seasonings, respectively). Add a few dashes of ground habanero pepper if you're using it. Stir until seasonings are dissolved and pour into pot. Continue cooking covered for as long as possible, 1 hour minimum.

(At this point, I like to turn off the heat, allow it to cool a bit, and refrigerate overnight. If you have the time, do this and then warm back up the next day and continue with directions below. If not, just continue.)

Mix 1 cup warm water with flour. Add to the pot and stir thoroughly. Leave uncovered and cook down, allowing the moisture to evaporate and the chili to thicken. When it reaches desired consistency, add the piece of chocolate. Simmer another 10 minutes and serve with grated cheddar, cornbread, and beer.