The following recipe is prepared in a slow cooker and takes 8 hours to complete.

Mexican Chili

2 cups dried kidney beans

6 cups water

6 allspice berries

1 stick cinnamon

1/2 teaspoon dried Mexican oregano

1/2 teaspoon cumin seeds

1/4 teaspoon aniseed

1/2 teaspoon coriander seeds

1/2 onion, diced

3 cloves garlic, finely minced

1 (28 oz) can crushed tomatoes

1/4 cup unsweetened cocoa powder

1-2 tablespoons chili powder

1/4 cup diced red bell pepper

1/4 cup diced green bell pepper

1/2 cup fresh or frozen corn kernels

1/2 cup sour cream or nonfat yogurt

1/4 cup thinly sliced green onions, for garnish

1/2 cup chopped fresh cilantro, for garnish

Thoroughly wash the beans and place them, along with the water, in a slow cooker. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander seed in an electric coffee mill or a mortar and pestle and add to the beans. Cover and cook on low for 6 hours, or until the beans are tender.

Add the diced onion, garlic, tomatoes, cocoa powder, and chili powder to the beans and continue cooking for 2 hours.

About half an hour before serving, add the red and green bell pepper and corn kernels to the beans so they retain their crisp texture.

Ladle into bowls and top each bowl with sour cream (optional), green onion and cilantro.

Serves 6 to 8