Ingredients Jump to Instructions ↓

  1. 4 c Dried black beans, rinsed

  2. 2 tb Cumin seed

  3. 2 tb Dried oregano, Mexican

  4. 1/2 c Olive oil

  5. 2 ea Large onions, chopped

  6. 1 1/2 c Green bell peppers,finely di

  7. 3 tb Minced garlic

  8. 4 1/2 ts Hungarian paprika

  9. 1 ts Cayenne pepper

  10. 1 ts Salt

  11. 3 c Crushed tomatoes in puree

  12. 4 ea Fresh Jalapeno peppers,

  13. 1 x Seeded and deveined, finely

  14. 1 ea Large Red bell pepper

  15. 6 oz Goat cheese, crumbled

  16. 1 x Sour cream

  17. 1 x Warm flour tortillas

  18. 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

  19. 3 cups liquid. Return beans to pot along with

  20. 1 cup of the cooking liquid. Meanwhile, preheat the oven to

  21. 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

  22. 1 oz goat cheese in each bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Serves

  23. 6 or more.


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