Smoky Chipotle Black Bean Chili with Fresh Salsa

Directions

In a small bowl, combine the ground ancho chile, coriander, cumin, oregano, paprika, brown sugar, cocoa, ground chipotle, cinnamon, cloves, and 1-1/2 tsp. salt. Set aside. In a liquid measure, whisk together the red wine, tomato paste, finely chopped cilantro stems and leaves, the chopped chipotle, and the adobo. Set aside. In another large liquid measure or bowl, combine the crushed tomatoes with 3 cups water and stir well. In a large Dutch oven, heat the butter and olive oil over medium heat. When the butter has melted, add the onions, bell pepper, and 1/2 tsp. salt and stir. Cover and cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes. Uncover, raise the heat to medium-high, and continue cooking until the onion is lightly browned, another 7 to 8 minutes. Reduce the heat to medium-low, add the garlic and jalapeño, and cook, stirring, until softened and fragrant, about 1 minute. Add the dried spice mixture and cook, stirring and scraping until well incorporated, 20 to 30 seconds. Add the tomato paste mixture and cook, stirring and scraping it against the sides of the pan, for 1 to 2 minutes. Add the crushed tomato mixture and cook, stirring and scraping the bottom of the pan, until well combined. Bring the mixture to a gentle simmer and cook, loosely covered, stirring occasionally and continuing to scrape the bottom of the pan, for 20 minutes. Keep an eye on the heat and reduce it, if necessary, to maintain a gentle simmer. Uncover the pot and add the drained beans. Raise the heat to medium-high and return the chili to a simmer and then reduce the heat to medium-low and maintain a gentle simmer. Stir thoroughly and cook, partially covered, for 10 minutes. Remove the pan from the heat and stir in the 2 Tbs. chopped cilantro. The chili will stay warm, covered, off the heat for a half hour. In a mixing bowl, whisk together the olive oil, orange juice, lime juice, honey, and 3/4 tsp. salt. Add the tomatoes, avocados, zucchini, corn , radish , and cilantro. Stir well and use right away, or let sit at room temperature for up to 20 minutes. Do not refrigerate. Spoon 1 cup rice into each of six deep bowls and ladle about 1 cup chili over the rice. Top each serving with a generous spoonful of the salsa. Garnish each serving with your choice of goat cheese, queso fresco, or sour cream and/or cilantro sprigs, toasted pepitas, and lime wedges .