1 lb dried pinto beans, rinsed and soaked overnight or quick-soaked
2 quarts (8 cups) low-sodium vegetable broth
12 oz beer, divided
2 bay leaves
1 ancho chile, whole
1 jalapeño pepper, seeds and membranes removed, coarsely chopped
1 tsp freshly ground black pepper
¼ cup olive oil
2 onions, chopped
3 green bell peppers, chopped
1 Tbsp cumin seeds*
2 tsp ground cumin
2 tsp ground coriander
¼ tsp cayenne pepper
2 tsp paprika
½ tsp smoked paprika
1 Tbsp hot chili powder
½ tsp dried oregano
3 cloves garlic, coarsely chopped
1 (15 oz) can fire roasted tomatoes, undrained
¼ cup tomato paste
2 Tbsp vegetarian Worcestershire sauce
1½ tsp low-sodium soy sauce
1 tsp salt
2 tsp honey (or sugar to be vegan)
Instructions
Drain the soaked beans and rinse them well. Place beans, broth, and half the beer in a large, heavy-bottomed pot over medium-high heat. Add the bay leaves, ancho chile, jalapeño pepper, and freshly ground black pepper. Bring to a boil, then turn down to a simmer and cook, covered, over low heat until the beans are nearly tender, about 1½ hours.
Transfer the beans and any remaining liquid to a large bowl and set aside.
Return the pot to the heat and add the olive oil over medium heat. Once hot, add the onions and cook, stirring, until they start to soften, 3 to 4 minutes. Stir in the bell peppers and cook for another 2 minutes.
Add cumin seeds and next 7 ingredients, through dried oregano. Lower the heat slightly, and cook, stirring constantly, for 1 to 2 minutes. Add the garlic and cook, stirring, until it just becomes fragrant, about 30 seconds.
Add the beans to the pot along with the onion mixture. Scrape the onion mixture into the simmering beans. Deglaze the pan with the remaining beer, stirring to loosen any browned bits from the bottom of the pan. Stir the tomatoes, tomato paste, Worcestershire, soy sauce, salt, and honey into the beans. Continue to simmer, partially covered, until the seasonings are well blended and the beans are fully tender, 30 to 45 minutes.
Just before serving, pick out the bay leaves and the stem from the chile. Mash a couple of ladlefuls of the beans against the sides of the pot to thicken the chili slightly. Serve hot and reheats great!
Notes
Recipe submitted by Katie D. from the cookbook "Bean by Bean" by Crescent Dragonwagon
*I couldn't find cumin seeds so I used dried caraway seeds