Black Bean-Tomato Chili

December arrived with a cold front and a full offseason calendar. I've been in contact with Eldorado Prep — not formally, just the early conversations that happen before formal conversations. A friend of a friend knows their athletic director. The conversation was low-stakes and informational. They're building something at that school and they want someone who can coach the whole program, not just Xs and Os. That description fits how I think about this job.

I'm not discontented here. I want to be clear about that in my own head. I love this program and these players and this community. But Eldorado Prep is a different level — better resources, a feeder system, a history of state titles. If the door opened fully I would walk through it. Not for prestige, but because I want to know how good I can be in the right environment.

Lisa is practical about it. "If you get the offer, we move," she said, like that was obvious. Diego is already at an age where a school change would matter — seventh grade next year — and she's already thinking through the logistics. This is one of the ways she loves me: by doing the practical thinking so I don't have to pretend I'm not dreaming.

Made pozole rojo this weekend. I've been making it since I learned in Las Cruces, but this batch was different — I found guajillo and ancho dried chiles at a Mexican market on Colfax that were noticeably more fragrant than what I usually find at the big grocery chain. The difference in the final broth was immediately apparent. Sometimes the ingredient is the whole story.

That batch of pozole taught me something I keep coming back to: the ingredient really is the whole story sometimes. So when I made this Black Bean–Tomato Chili the same week, I used those same guajillo and ancho chiles from the Colfax market — toasted and blended into the base — and the depth it added to something as familiar as a pot of chili was just as striking. When you’re in a season of waiting and not-yet-knowing, there’s something grounding about standing at a stove and making a bowl that tastes exactly as good as you intended it to.

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) fire-roasted diced tomatoes
2 cans (15 oz each) black beans, rinsed and drained
1 1/2 cups low-sodium vegetable broth
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Juice of 1 lime
Optional toppings: sour cream, shredded cheese, sliced green onions, cilantro, warm tortillas

Instructions

Rehydrate the chiles. Place guajillo and ancho chiles in a small saucepan and cover with 2 cups of water. Bring to a simmer over medium heat, then remove from heat and let soak 15 minutes until softened. Transfer chiles and 1/2 cup soaking liquid to a blender and puree until smooth. Set aside.
Build the base. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until softened, about 6–8 minutes. Add garlic and cook 1 minute more until fragrant.
Bloom the spices. Stir in chili powder, cumin, smoked paprika, and oregano. Cook 1 minute, stirring constantly, until the spices are fragrant and lightly toasted.
Add the chiles and tomatoes. Pour in the chile puree, crushed tomatoes, and fire-roasted diced tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Add beans and broth. Stir in the black beans and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
Finish and serve. Stir in lime juice and taste for seasoning, adjusting salt as needed. Ladle into bowls and top with desired garnishes.

Nutrition (per serving)

Black Bean-Tomato Chili — When the Right Ingredients Change Everything