Slow Cooker: Black Bean Chili

Enlarge Image Image Gallery This is not your ordinary chili but reflects the rich combinations of ingredients found in real Mexican cuisine. Photo by Ben Pieper

Ahhh . . . I love this stuff. This is not your ordinary chili but reflects the rich combinations of ingredients found in real Mexican cuisine. You might even think of it as a bean mole, since it combines many of the spices and ingredients, including both chile powder and cocoa powder, usually found in mole poblano. It has flavor, and I love it with or without the cornbread crust. It’s best sprinkled with lots of cheese, sliced black olives, scallions and cilantro. MAKES 6 to 8 SERVINGS OF SLOW COOKER BLACK BEAN CHILI.

• 1 pound (2 cups) dried black beans
• 6 cups water
• 6 allspice berries
• 1 stick cinnamon
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1/4 teaspoon aniseed 
• 1 (28-ounce) can crushed tomatoes
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 teaspoon dried Mexican oregano
• 1 to 2 tablespoons chile powder
• 1/4 cup cocoa powder

Cornbread crust:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons vegetable oil
• 1 cup buttermilk

Toppings:
• 1/2 cup sour cream or nonfat yogurt
• 1/4 cup thinly sliced scallions
• 1/2 cup sliced black olives
• 1/2 cup chopped fresh cilantro

1. Rinse beans thoroughly and place them, along with water, in 7-quart slow cooker.