What I'm cooking today . . . .

CHILI
1 Poblano Pepper
1 Italian Pepper
1 Serano Chile
4 small dried chipotle peppers
1 lb. ground beef
1 medium white onion, diced
1 15oz can black beans
1 15oz can red beans
4 T whole cumin
1 T celery seed
4 T whole coriander
1 28oz can whole plum tomatoes
1 28oz can plain tomato sauce
1 bottle beer

Blacken poblano pepper with the flame on your gas stove. Once completely blackened, place in a bowl and cover with plastic wrap for 10 minutes. Remove from bowl and rub off the char. Cut into small pieces. Cut the italian and serano peppers into small pieces. Soak the chipotle peppers in hot water until soft. Take out the seeds and cut into small pieces. In a large pot, cook the ground beef. Set aside in a bowl. In the same pot, sweat the onion and peppers in oil. Once transparent, add the meat back in. Drain and rinse the beans and add to the pot. Roughly chop the whole tomatoes and add to pot along with the remaining liquid, plus the can of tomato sauce. Bring to a low simmer. Toast the cumin, celery seed and coriander and grind in a spice or coffee grinder. Add to chili. Season with salt and pepper. Add beer and cook at a low simmer for 1 hour. Serve with your favorite cheese and sour cream. Makes roughly 2 quarts.