*  Exported from  MasterCook  *
 
                              BLACK BEAN CHILI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Dried black beans, rinsed
    2       T            Cumin seed
    2       T            Dried oregano, Mexican
      1/2   c            Olive oil
    2       ea           Large onions, chopped
    1 1/2   c            Green bell peppers,finely di
    3       T            Minced garlic
    4 1/2   t            Hungarian paprika
    1       t            Cayenne pepper
    1       t            Salt
    3       c            Crushed tomatoes in puree
    4       ea           Fresh Jalapeno peppers,
    1       x            Seeded and deveined, finely
    1       ea           Large Red bell pepper
    6       oz           Goat cheese, crumbled
    1       x            Sour cream
    1       x            Warm flour tortillas
 
     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 each bowl.  Top with chili.  Garnish with sour cream
   and diced red bell pepper.  Pass warm tortillas separately. Serves 6
   or more.
  
   Bill Pfeiffer’s 1980 World Champ. Chili
 
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