Ingredients Jump to Instructions ↓

  1. 1 Bay leaf

  2. 2 cups Soaked beans (black or red)

  3. 4 teaspoons Cumin

  4. 4 teaspoons Oregano

  5. 4 teaspoons Paprika

  6. 1/2 teaspoon Cayenne ground "New Mexico" chili powder (however much looks good, few tsp.?) Gebhardt's chili powder (however much looks good, few tsp.?)

  7. 1 Chili negro or ancho peanut oil

  8. 2 larges Onions, chopped

  9. 4 Cloves garlic, minced salt

  10. 4 cups Tomatoes, chopped (fresh/peeled or canned)

  11. 1 2 tsp 1/4 cup Red wine

  12. 1 2 Tblsp chopped chipotle chili vinegar (wine, cider, rice)

Instructions Jump to Ingredients ↑

  1. 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.


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