Chunky Two-Bean Chili

Rinse and drain black beans and discard any rocks or funky-looking (discolored, wrinkly) beans.
In heavy soup pot, combine black beans, 6 cups of water, salt and bay leaf.
Bring to a boil.
Reduce heat and simmer, partially covered, until beans are tender, about 1 hours.
Keep an eye on the water, and add more if needed, 1 cup at a time. Beans should have some liquid remaining, but they should not be overly soupy.
When beans are almost done, prepare the vegetables.
In large saucepan, heat the olive oil and saut the shallot, garlic, red pepper, and tomatillos until tender, 10-15 minutes.
When beans are completely tender, remove the bay leaf, and add the sauted vegetables and any remaining oil, the salt, pepper, spices, kidney beans, crushed tomatoes, and chocolate chips.
Bring chili to a boil.
Reduce heat and simmer, uncovered, until chili thickens and flavors meld, about 30 minutes.
Stir occasionally.
Remove pot from heat and let chili cool for about 20 minutes before pureeing two cups in blender. If you try to puree hot liquid in a blender, the people who move into your house after you will inherit the splatter, and they will curse you.
Return pureed chili to pot and mix through.
Taste, and add salt and pepper if needed.
Heat through until warm, about 5 minutes.
Ladle into bowls and heap on whichever garnishes speak to you.

Ingredients