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

  5. Warm flour tortillas 2 tb Cumin seed

  6. 1/2 c Olive oil

  7. 4 1/2 ts Hungarian paprika

  8. 3 tb Garlic, minced

  9. 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

  10. 3 cups liquid. Return Beans to pot along with

  11. 1 cup of the cooking liquid. Meanwhile, preheat the oven to

  12. 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

  13. 1 oz goat cheese in ea ch bowl. Top

  14. with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili


Send feedback