This recipe was born from my desire for a black bean chilli with a few twists. The "Black Tusk" moniker originates from the name of one of my favourite micro-brewery beers, and it is the one that I originally used to create this recipe. Any good, dark, malty beer will do, however. As with any stew, you can easily vary and substitute, but the freshly squeezed citrus juices are key. Makes approximately eight bowls.
Add all remaining ingredients except the garnishes.
Bring to a boil, reduce heat to low and simmer until the beans are tender, about 45 minutes. Ideally, you want to simmer as long as possible for the flavours to meld; obviously check and stir frequently to prevent sticking or burning.
Fry tortilla strips until crisp and arrange them in a spiral pattern on top of steaming bowls of chilli. In the centre of each bowl, place a dollop of sour cream then artfully sprinkle diced vegetables and coriander on top.
Dried black beans are available in Asian markets and American import stores.