Superbowl Sunday = Chili time!
- 1/2 cup dried black beans
- 1/2 cup dried navy beans
- 1/2 cup dried kidney beans
- 3 tablespoons olive oil
- 1 yellow onion, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1 sweet potato, peeled and diced
- 6 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon prepared mustard
- 1 tablespoon ground cumin
- 2 teaspoons dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon red pepper flakes
- 3 bay leaves
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 can (14 1/2 oz) chopped tomatoes
- 1/4 cup worcestershire sauce
- 12 ounces dark beer
- 10 cups chicken broth, or vegetable broth
1. Quick soak the black beans, navy beans, and kidney beans by placing all of the beans in a large pot with water to cover by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from the heat, drain, rinse, and set aside.
2. Heat the olive oil in a stockpot over medium-low heat and add the onion. Cook the onion for 15 minutes, stirring occasionally. Add the red bell pepper, green bell pepper, jalapeno, sweet potato, and garlic and cook for an additional 5 minutes, stirring occasionally.
3. Add the chili powder, mustard, cumin, basil, marjoram, red pepper flakes, bay leaves, salt and pepper. cook, stirring frequently, for 2-3 minutes.
4. Add the tomatoes, Worcestershire sauce, beer, broth, and beans and simmer uncovered for 1 1/4 to 1/2 hours, until the beans are tender. Remove from the heat, discard the bay leaves, and serve. Garnish as desired.