Ingredients Jump to Instructions ↓

  1. 4 c Dried black beans

  2. 2 tb Oregano, dried

  3. 2 Onions, large, chopped

  4. 1 1/2 c Green peppers, finely diced Warm flour tortillas

  5. 2 tb Cumin seed

  6. 1/2 c Olive oil

  7. 4 1/2 ts Hungarian paprika

  8. 3 tb Garlic, minced 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

  9. 3 cups liquid. Return Beans to pot along with

  10. 1 cup of the cooking liquid. Meanwhile, preheat the oven to

  11. 325 degrees. Place Cumin and Oregano in small baking pan. Roast until

Instructions Jump to Ingredients ↑

  1. 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 ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili


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