Black Bean Chili Pfeiffer
Ingredients| 4 cup dried black beans 2 tbsp oregano, dried 2 onions, large, chopped 1 1/2 cup green peppers, finely diced 1 warm flour tortillas 2 tbsp cumin seed 1/2 cup olive oil 4 1/2 tsp hungarian paprika 3 tbsp garlic, minced |
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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
Servings:
6
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