Black bean chili

Yield: 6 servings

Ingredients:

4 c Dried black beans 2 tb Cumin seed
2 tb Oregano dried 1/2 c Olive oil
2 ea Onions large chopped 4 1/2 ts Hungarian paprika
1 1/2 c Green peppers finely diced 3 tb Garlic minced
1 x Warm flour tortillas

Instructions:

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 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