Three-Cheese Black Bean Chili with Cheddar Crust

By Hklbrries

Chili is always a favorite when friends and family gather to party, and this recipe is another variation to consider.

This recipe makes about 8 servings - if you want to make an extra-large quantity, simply double the recipe.

Ingredients

• 2 large onions, diced
• 2 tbsp butter
• 1/4 cup tomato paste
• 1 tbsp chili powder
• 1 tbsp cocoa powder
• 1 tsp cumin seed
• 3 medium carrots, chopped
• 2 ribs celery, sliced
• 2 small jalapeno peppers, seeded and minced
• 1 (28 ounce) can crushed tomatoes
• 2 cups cooked or canned black beans, rinsed
• 6 to 12 ounces dark beer or tomato juice
• 1 cup (4 ounces) shredded Mozzarella cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Details

Servings 8

Preparation

Step 1

Saute onions in butter over medium-high heat in large saucepan until translucent, about 3 minutes. Add tomato paste, chili powder, cocoa powder and cumin, and cook until mixture caramelizes to a dark brown, about 10 minutes. Stir in carrots, celery and jalapenos and stir to coat. Add crushed tomatoes and beans. Stir in beer to your preferred consistency. Simmer for at least 1 hour and up to 2 hours.

Preheat broiler. Stir Mozarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about 4 minutes. If transporting, cover and wrap in thick towels. Reheat in oven or on grill if necessary.