Obviously this can be any number of bean you want chilli. I happened to want three different versions. Today was cannellini, borlotti and kidney, but black turtle beans are also nice.
This makes a LOT so scale back if you don’t want to make some for another day.
For 6-10 portions you need
2 large onions, chopped
5 cloves garlic, crushed
1 can each of cannellini, borlotti and kidney beans
2 can chopped toms
1/2 bottle mexican beer (it has to be Mexican OK, san miguel at a push but not fosters or carling please!)
1 tsp each of chilli powder, cocoa, ground cumin, ground corriander
2 tsp each of dried oregano, stock powder and sugar
Handful chopped fresh corriander
1 tbsp sour cream for each portion (omit for vegan version)
Sautee the onion in some olive oil for about 5-10 mins. Add the spices and herbs and cocoa and heat through. Add the garlic. Deglaze the pan with one of the tins of toms. Add the remaining toms and beans and beer. Season. Bring to the boil and simmer for about 15-20 mins. Serve with a dollop of sour cream and some quesadillas.