Title: Curl Yo' Hair Chili
Categories: Meat Chili
Yield: 1 Servings

1		Bay leaf
2	c	Soaked beans (black or red)
4	ts	Cumin
4	ts	Oregano
4	ts	Paprika
1	ts	Cayenne ground "New Mexico" chili powder (however much looks
1		Habanero pepper peanut oil
2	lg	Onions, chopped
4		Cloves garlic, minced salt
4	c	Tomatoes, chopped (fresh/peeled or canned)
1		2 tsp
1/4	c	Red wine
1		2 Tblsp chopped chipotle chili vinegar (wine, cider, rice)

Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer.

Toast cumin and oregano over medium heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle. Dry the habanero in a hot oven (400) for a few minutes. Cool and remove stem, seeds, veins. Shred it and then grind in food processor, blender, etc.

Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min. Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min. Add to the beans and add more water to cover beans by 1 inch. Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste. Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.) Edited by J. White.

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