Serves 4 – 6
1 cup dried black beans
1 cup dried kidney beans
1 cup dried green lentils
1 3 inch piece of dried kombu
1 dried ancho chile
2 dried chipolte chiles
½ cup sun-dried tomatoes
3 tbsp Ancient Organice Ghee
2 medium yellow onions, chopped
4 cloves garlic, minced
1 fresh red chile, minced
2 tsp ground cumin
1 tsp oregano
2 carrot, diced
2 stalks celery, diced
1 ½ tbsp mirin
2 tsp sea salt
Rinse the beans and lentils and discard any broken pieces.
Place them into a large pot and cover with water by 2 inches.
Bring to a boil and cook for 2 minutes.
Remove the pot from heat and allow to soak for 1 hour.
Drain and rinse the beans, and return them to the pot.
Add enough cold water to cover the beans by 1 inch.
Bring to a boil over high heat, and skim away any foam that appears.
Add the kombu, and lower the heat, to simmer covered for 45 minutes.
While the beans cook, remove stems and seeds from the chiles.
Place the chiles and sun-dried tomatoes in a small saucepan with 2 cups of water and bring to a boil.
Remove the saucepan from the heat and let stand for 5 minutes.
Purée the chiles and tomatoes in food processor with most of the reserved liquid to form a paste.
Heat the ghee and onions in 4-quart casserole and sauté over medium heat for 5 minutes.
Add the garlic, the fresh chile, cumin and oregano, and sauté for 5 more minutes.
Add the chili-tomato paste, carrot, celery and mirin, and mix to combine.
Pour the beans and enough of their cooking juice into the vegetable mixture to form a thick soupy chili.
Cook uncovered until all the vegetables are tender and the chili has thickened, about 20 to 30 minutes.
Add sea salt to taste, and simmer 5 minutes longer.