Spicy Black Bean Chili
|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)|
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.
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.
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.