Black Bean Chili Make a lot .. it gets better for a day or two at which point it can be used with white cheese for enchilada filling. I usually make some machaca (shredded beef) to add, as no one in my neck of the woods is particularly vegetarian. I used to buy 3-5 poblano peppers which I would roast seed and peel and dice into the beef, now I often just ladle about 1/2 cup of canned jalapeno peppers into the beef. Anyway, make the chili, make the beef, then assemble and stew together the final hour .. 2 cups (1 pound) black turtle beans, soaked overnight (or any other beans you like) 2-4 bay leaves 4 teaspoons cumin seeds 4 teaspoons dried oregano leaves 4 teaspoons paprika (note, use a real Hungarian like Szeged) 1/2 teaspoon cayenne pepper 2-3 T. chili powder 3 tablespoons corn or peanut oil 3 medium yellow onions, diced 4 cloves garlic, pressed with garlic press 1/2 teaspoon salt 1 1/2 pounds ripe or canned tomatoes, peeled, seeded and chopped, juice reserved 1-2 teaspoons chopped chipotle chili About 1 tablespoon rice wine vinegar Garnishes (optional): 1/2 to 3/4 cup muenster cheese, grated Green chilies: 2 poblano or Anaheim roasted, peeled and diced, or 2 oz canned 1/2 cup creme fraiche or sour cream 6 sprigs cilantro Cook the beans as normal (soak, simmer ..) Heat a small skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and then add the paprika and cayenne. Give everything a quick stir, then remove from the pan - the paprika and the cayenne only need a few seconds to toast. Grind in spice grinder. (I use an old electric coffee grinder) Heat the oil in a large Dutch oven and saute the onions over medium heat until they soften. Add the garlic, salt, herbs and chili powder, and cook another 5 minutes. Add tomatoes, juice, and about 1 teaspoon of the chipotle chili. Simmer everything together and then add to the beans (or add the beans to this, depending on your pans) and, if necessary, add enough water so the beans are covered by at least an inch. Continue cooking the beans slowly until they are soft, an hour or longer. Add water during if necessary. When the beans are cooked, taste them and add more chipotle chili if needed. Season to taste with the vinegar and additional salt if needed. A word on chipotle chili: this ingredient is found in American supermarkets in the ethnic section, usually canned in adobo sauce. These are smoked jalapeno peppers, and they really add a lot of flavor to many dishes. I use them in pan-Asian cooking also, also to some European stews. One little can lasts many months in my kitchen, it will go bad in the can, so I decant it into the smallest of Tupperware (finally! a use!).