Ingredients

Serves 6 to 8

　　

For the beans:

16 ounces dried snowcap beans (found in gourmet or health food stores)

　　5 garlic cloves

　　1 tablespoon whole coriander seeds

　　1 bay leaf

　　1 tablespoon salt

　　

For the chili:

8 dried ancho chiles

　　1 large green bell pepper, seeded and chopped

　　1 cup chopped onions

　　3 garlic cloves, minced

　　4 tablespoons vegetable oil

　　3 1/2 pounds lean venison (or beef), cut into 1/2-inch cubes

　　1 1/2 pounds sweet pork sausage, cut into 1-inch cubes

　　1 tablespoon salt

　　1 1/2 teaspoons freshly ground black pepper

　　1 1/2 teaspoons dried Mexican oregano

　　2 teaspoons ground cumin

　　2 tablespoons sugar

　　two 14 1/2-ounce cans whole tomatoes

　　2 tablespoons masa harina dissolved in 1/2 cup water

　　

Make the beans:

Step 1

Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.

　　

Make the chili:

Step 2

Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water until smooth. Set aside.

　　

Step 3

In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.

　　

Step 4

In a large Dutch oven, brown the venison and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile puree, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1 1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes.

　　

Step 5

Serve in deep bowls atop a bed of snowcap beans.

　　Chili Nation by Jane and Michael SternBroadway Books