Yield 6 large servings
1/2 pound of dried black beans
2 tablespoons of apple cider vinegar
2 tablespoons of your fat of choice (cocoa butter or coconut oil preferable)
2 medium onions, chopped
2 medium carrots, chopped
1 stalk of celery, chopped (optional)
Salt, to taste
2 tablespoons of chile powder (ancho or chipotle preferable)
1 tablespoon of cumin
1 tablespoon of oregano leaves
1/2 tablespoon of cinnamon
1 teaspoon of paprika
1 28 ounce can of crushed tomatoes
3 ounces of unsweetened chocolate
Submerge the beans completely with water and stir in the apple cider vinegar. Let the beans hang out in their vinegar tub for as long as possible, at least 24 hours and preferably 36 or 48.
Strain off the water and give the beans a thorough rinse. DO NOT save that water.
Wash out the soaking pot and fill it again with water. Bring to a boil, then add the beans and cook for 10 minutes. Strain and set aside while you make the chili base.
Over medium heat, melt your fat of choice over medium heat. Once hot, saute the onions, carrots, and celery (if you’re using it) until soft and beginning to brown, about 8 to 10 minutes. Salt intermittently to help the vegetables start to release some of their juices.
To the veggies, pour in the chili powder, cumin, oregano leaves, cinnamon, and paprika. Stir to incorporate, then add in crushed tomatoes and the black beans. Increase the heat slightly, bring to a boil, then reduce the heat and cover for 2 hours.
At the 1 hour mark, add in unsweetened chocolate. Finish cooking and top with roasted cauliflower.