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Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons dried oregano, preferably Mexican
• 1/2 teaspoon cayenne pepper
• 3 teaspoons canola oil, divided
• 1 pound beef round, trimmed, cut into 1/2-inch chunks
• 3 onions, chopped
• 1 green bell pepper, seeded and chopped
• 6 cloves garlic, finely chopped (2 tablespoons)
• 2 jalapeño peppers, seeded and finely chopped
• 8 sun-dried tomatoes (not packed in oil), snipped into small pieces
• 2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Note)
• 12 ounces dark beer, such as porter or stout
• 1 28-ounce can plum tomatoes, with juices
• 1 tablespoon grated unsweetened chocolate
• 1 teaspoon sugar, or to taste
• 2 bay leaves
• 2 cups water
• 1 19-ounce can kidney beans, rinsed
• 1 19-ounce can white beans, such as Great Northern, rinsed
• 1 19-ounce can black beans, rinsed
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons lime juice
• Salt & freshly ground pepper to taste
• Nonfat plain yogurt, chopped scallion greens and shredded sharp Cheddar cheese for garnish

Description

Three-Bean Chili - The Huffington Post

Kitchen Daily