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 Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.

Description

Three-Bean Chili, Recipe

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