Black bean chili (pfeiffer)

6 Servings

Ingredients

Quantity Ingredient
4 cups Dried black beans
2 tablespoons Oregano, dried
2 Onions, large, chopped
1½ cup Green peppers, finely diced
Warm flour tortillas
2 tablespoons Cumin seed
½ cup Olive oil
4½ teaspoon Hungarian paprika
3 tablespoons Garlic, minced

Directions

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 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid.

Meanwhile, preheat the oven to 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 ¼ 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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