chili with pressure cooker black beans

Roast garlic in a dry hot cast iron skillet until blackened in spots and soft.

Ancho paste:  Stem 8 large dried ancho chilis and remove seeds.  Press flat in the hot skillet for a few seconds on each side and remove.  Place in hot water and let soak 30 minutes.  In a food processor,  put the garlic that was roasted, then peeled, 1 1/2 tsp mexican oregano, 1/8 tsp fresh ground cumin seed, 1/4 tsp freshly ground cloves, 1/2 tsp freshly ground pepper, 3/4 cup beef broth.  Puree.  Drain and add the chiles and  process until smooth.  Push through a sieve and season with salt.  (from Rick Bayless)

Soak black beans 4 hours.  Drain and rinse.  Put in pressure cooker, add water until beans are just covered.  Pressure cook 3 minutes.  Quickly cool and drain.

Heat 1 tsp bacon fat.  Add 1 1-2 pounds ground beef, 1 chopped onion and 1 chopped zucchini.  Cook until browned.  Drain fat.  (this was grass fed beef, so there was no fat in the pan).  Stir in the ancho paste and cook for a few minutes, stirring.  Add 2 cans tomatoes along with 1 1/2 cans water.  Bring to a simmer.  Simmer partially covered for 1 1/2 hours.  Stir in black beans and heat.  Season with salt and pepper.  This is my new favorite chili.