Wild Game Black Bean Chili by Cold Spring Tavern 
http://www.armchair.com/recipe/spring.html

The Cold Spring Tavern was originally a stagecoach stop on 
San Marcos Pass between the Santa Ynez Valley and Santa 
Barbara, California. While the stagecoaches are long gone, 
the tavern is still here serving great and hearty meals in the 
same rustic building that has stood for over 100 years. 

The Armchair folks have tried this chili at the Tavern and really 
like it. It is reminiscent of the black bean soups served in Haiti 
and the Dominican Republic -- however with a twist -- it's chili. 

The Cold Spring Tavern has reduced the recipe to a manageable 
size for home use. While wild game is recommended, you can 
substitute a variety of meats (chicken, turkey, beef) and cuts to 
your taste. 

As with all chili recipes, experiment and modify the recipe 
to your liking.

Yield: 1.1 gallons

24 oz dry black beans
40 oz meat (venison, buffalo, rabbit are recommended) chopped or ground as desired
24 oz fresh pasilla chiles
24 oz onions
12 oz diced tomatoes
3 oz chili powder
2 oz cumin seed
salt, pepper to taste
water 

Cook the beans in water according to package directions. This will 
dictate the basic amount of water to use. Feel free to add water to 
yield your preferred chili consistency (AW).

In a frying pan, saute the meat until browned; reserve; saute the 
onions and chilies until the onions are transparent (use a little 
canola oil if fat from meat is insufficient).

Combine the beans, meat, onions and chili; add tomatoes.

Add seasonings and salt and pepper to taste.

Simmer for one hour.

Suggested Serving 

Ladle into a large bowl and top with a dollop of sour cream and a 
sprinkling of chopped jalepeņos. It's great with a crusty french or 
sour dough bread. Enjoy!