Three Cheese Black bean Chili with Cheddar Crust

Three Cheese Black Bean Chili w/Cheddar Crust

2 Lg. Onions, diced
2 Tbsp. Butter
1/4 C. Tomato Paste
1 Tbsp. Chili Powder
1 Tbsp. Cocoa Powder
1 tsp. Cumin Seed
3 medium Carrots, chopped
2 ribs celery, sliced
3 small Jalapeno peppers, seeded and minced
1 28 oz. can crushed tomatoes
2 C. cooked or canned black beans, rinsed
6-12 oz. dark beer or tomato juice
1 C (4oz) shredded Mozzarella Cheese
1 C (4oz) shredded Monterey Jack Cheese
1 C (4oz) shredded Sharp Cheddar Cheese

Saute onions in butter over medium high heat in lg. saucepan until translucent, about three minutes.  Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture carmelizes to a dark brown, about ten 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 an hour, up to 2 hours.

Preheat broiler.  Stir mozzarella and monterey jack cheese into chili and top with shredded cheddar.  Broil until cheese is bubbly, about four minutes.  If transporting, cover and wrap in thick towels.  Grill to reheat if necessary.

Makes 8 cups.  For an extra-large batch, simply double the recipe.