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BLACK BEAN CHILI (PFEIFFER)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 c Dried black beans
2 tb Oregano, dried
2 Onions, large, chopped
1 1/2 c Green peppers, finely diced
Warm flour tortillas
2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
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 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
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