Black Bean Chili

http://www.fatfree.com/recipes/chili/black-bean-chili
 
 3 c dried black beans
 2 large onions (2c. chopped)
 6 cloves garlic, minced
 1 bay leaf
 4 tsp cumin
 1 Tbsp Sweet Hungarian Paprika
 1/2 tsp cayenne pepper
 2 Tbsp Chili powder (if you have the REAL stuff, use 2 tsp chili & the rest
 paprika)
 2 tsp Oregano
 1 green pepper, chopped
 2 16oz cans peeled tomatoes (juice too), tomatoes chopped into big pieces
 1 tsp sugar
 salt to taste
 cider vinegar for sauteing
 
 Soak beans overnight.
 
 In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in
 cider vinegar (and water, if the fumes are killing you).  Once they are
 soft, add beans and 8 cups water (or enough to cover the beans by 1 inch)
 and the bay leaf.  Bring to a boil, then cover and simmer 1 hour.
 
 In 2nd large stockpot, saute rest of onions until soft (again in
 cider/water), then add 2 cloves garlic and green pepper..saute until
 peppers get slightly soft.  Add spices (cumin, Hung. paprika, chili,
 cayenne, oregano) and saute 3-5 additional minutes, adding water if
 necessary to keep from sticking to the bottom.  Add tomatoes & their
 juices, sugar, and 1/2 tsp salt.  Simmer for 30 min.
 
 When beans have simmered for 1 hr, add them to the tomato mixture (when it
 is done with 30 minutes of simmering by itself) and throw in remaining 2
 cloves of minced garlic.  Stir and simmer 1-2 additional hours, leaving the
 cover off or on (I chose off) to get your desired thickness/consistency.
 Add more salt if you need it during this cooking stage.
 
 I mean this recipe is AMAZING...I'm going to make it again this weekend!
 It's excellent over rice, plain with bread (cornbread!) or over potatoes.