Ingredients Jump to Instructions ↓

  1. 1 Bay leaf

  2. 2 cups 320g / 11oz Soaked beans - (black or red), up to

  3. 4 teaspoons 20ml Cumin

  4. 4 teaspoons 20ml Oregano

  5. 4 teaspoons 20ml Paprika

  6. 1/2 teaspoon 2 1/2ml Cayenne

  7. 1 teaspoon 5ml -- ¥

  8. 1 New Mexico" chili powder

  9. 1 teaspoon 5ml Gerhard's chili powder

  10. 1 Chili negro or ancho

  11. Peanut oil

  12. 2 Onions - chopped (large)

  13. 5 Garlic - minced

  14. Salt

  15. 4 cups 250g / 8.8oz Tomatoes - chopped (fresh/peeled or canned)

  16. 2 teaspoons 10ml Chopped chipotle chili

  17. 1/4 cup 59ml Red wine

  18. 1 tablespoon 15ml Vinegar - (wine, cider, rice), up to

Instructions Jump to Ingredients ↑

  1. Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer.

  2. 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.

  3. 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.

  4. 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.)

  5. If you can wait, it's best to serve it a day later. Very good with cornbread.


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