Title: Black Bean Chili
Categories: Vegetarian Mexican Bean Chili
Yield: 6 Servings
| 4 | c | Dried black beans |
| 2 | tb | Oregano, dried |
| 2 | | Onions, large, chopped |
| 1 1/2 | c | Green peppers, finely diced |
| | | Warm flour tortillas |
| 2 | tb | Cumin seed |
| 1/2 | c | Olive oil |
| 4 1/2 | ts | Hungarian paprika |
| 3 | tb | Garlic, minced |
Place Beans in large pot and cover with cold water. Bring to a boil.
Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add
enough cold water to cover by two inches. Cover and bring to a boil. Reduce
heat and simmer until Beans are tender but not mushy, about 2 hours. Add
water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to
pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to
325 degrees. Place Cumin and Oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy
skillet. Add onions, green pepper and garlic. Stir over medium high heat
for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes. Mix in Tomatoes and
jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin
with reserved liquid. Char and peel the red bell pepper. Dice into 1/4
pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with
sour cream and diced red bell pepper. Pass warm tortillas separately. Bill
Pfeiffer's 1980 World Champ. Chili