Black Bean Chili

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 (1 lb) bags dried black beans
• 2 tablespoons cumin seeds
• 1 1/2 tablespoons chili powder
• 2 tablespoons oregano, dried
• 2 tablespoons canola oil
• 2 large onions, chopped
• 1 1/2 cups green peppers, finely diced
• 4 1/2 teaspoons hungarian paprika
• 3 tablespoons garlic, minced
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can whole tomatoes, broken up
• 4 jalapenos, seeded and deveined, finely chopped

Recipe

• 1 place beans in large pot,cover with cold water and bring to a boil.
• 2 remove from heat and let stand 2 hours.
• 3 drain beans, return to the pot and add enough cold water to cover by two inches.
• 4 cover the pot and bring to a boil.
• 5 reduce heat and simmer until beans are tender but not mushy, about 2 hours, adding water as necessary.
• 6 drain the beans, reserving the cooking liquid.
• 7 return the beans to the pot along with 1 cup of the cooking liquid.
• 8 meanwhile in a large sauté pan toast the cumin seed and oregano until they begin to give up their fragrance, shaking occasionally and being careful not to burn.
• 9 remove the cumin and oregano from the sauté pan once they are toasted and set aside.
• 10 heat oil in the same sauté pan.
• 11 add the onions, green pepper and garlic.
• 12 stir over medium high heat for 3 minutes.
• 13 add cumin and oregano mixture, paprika, cayenne, chili powder and salt.
• 14 cook until onions are soft, about 10 minutes.
• 15 mix in both types of canned tomatoes and chopped jalapeños.
• 16 bring to a boil.
• 17 gently stir the tomato mixture into the beans, and simmer 20 minutes to let the flavors mingle and develop, checking and thinning with reserved cooking liquid if necessary.