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Spicy Black Bean Chili

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Ingredients
  Dried black beans 1 Pound
  Water 2 3⁄4 Quart (2 Quarts Plus 3 Cups)
  Cumin seeds 2 Tablespoon
  Dry oregano 4 Teaspoon
  Sweet hungarian paprika 1 Tablespoon
  Ground dried pasilla chilies/New mexico chilies 2 Tablespoon
  Onion 1 Large, finely chopped
  Green bell pepper 1 , seeded and finely chopped
  Garlic 5 Clove (25 gm), minced / pressed
  Dried bay leaf 1
  Baking soda 1⁄4 Teaspoon
  Canned diced tomatoes 14 1⁄2 Ounce (1 Can)
  Cilantro leaves 1⁄4 Cup (4 tbs), lightly packed
  Shredded jack cheese 8 Ounce (2 Cups)
Directions

GROUNDWORK:
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring 2 quarts of the water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.

MAKING:
In a small nonstick frying pan, combine cumin seeds, oregano, paprika, and ground chiles; cook over medium heat, stirring, until paprika darkens and cumin seeds become fragrant (3 to 5 minutes).
Remove from heat and set aside.
In a 3 1/2-quart or larger electric slow cooker, combine onion, bell pepper, garlic, and bay leaf; sprinkle with paprika mixture and baking soda.
Add beans to cooker; pour in remaining 3 cups water.
Cover and cook at low setting until beans are very tender to bite (10 to 12 hours).
Stir in tomatoes.
Increase cooker heat setting to high; cover and cook until chili is heated through (about 30 more minutes).
Stir in cilantro.
For each serving, place 1/4 cup of the cheese in a wide, shallow bowl; ladle in chili.
Serve with condiments to add to taste, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Bean
Preparation Time: 
10 Minutes
Cook Time: 
720 Minutes
Ready In: 
730 Minutes
Servings: 
4

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