Title: Smoky Chipotle Chili
Categories: Entree Chili
Yield: 1 Servings
| 1 | | Bay leaf |
| 2 | c | Soaked beans (black or red) |
| 4 | ts | Cumin |
| 4 | ts | Oregano |
| 4 | ts | Paprika |
| 1/2 | ts | Cayenne |
| 1 | | Chili negro or ancho 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 med. 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 chili negro or ancho 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.