BLACK BEAN CHILI 


yield: 6 cups chili (6 servings) by Mark Hall 


Instructions are given for preparing it on the stove as well as using a 
pressure cooker. The pressure cooker will reduce the preparation time 
and the sauce will have a smoother consistency. 


2 cups dry black beans 
8 cups water 
4 bay leaves 
1/2 teaspoon ground cumin 
1 tablespoon rice wine vinegar 
1 teaspoon Ancho Chili Puree 
Salt 
2 tablespoons freshly chopped cilantro 
1/2 teaspoon cayenne 
Chopped chilies or cilantro for garnish 
Chili?Tomato Sauce Base: 
1 28-ounce can chopped tomatoes, drained 
12/3 cups chopped onions 
1 teaspoon freshly minced garlic 
5 tablespoons water 
11/2 teaspoons ground cumin 
2 teaspoons dried oregano 
2 teaspoons paprika 


Sort and rinse, then soak the beans overnight in water. Bring a pot of 
water containing the beans and the bay leaves to a boil and then simmer 
for 1 to 11/2 hours. 


For the chili-tomato sauce, reserve the liquid from the can of tomatoes 
if you plan to use the pressure cooking method. Braise the onions and 
garlic in the water with the 11/2 teaspoons cumin, oregano, and 
paprika. Add the tomatoes and stew for about 30 minutes, until the 
sauce is thickened. There should be approximately six cups. 


When the beans have cooked, drain any excess liquid and set aside the 
bean stock. Add the beans and 1 cup of the reserved bean stock to the 
chili-tomato sauce. Cook for about 30 minutes, until the sauce is 
thickened. If it is too thick, gradually add more bean stock until the 
right consistency is achieved. Add the 1/2 teaspoon cumin, vinegar, and 
1 teaspoon Ancho Chili Puree. Add salt to taste, and add the cilantro. 
If more "fire" is desired, add some cayenne. Garnish with fresh chopped 
chilies or more cilantro. 


variation: 


Prepare the beans in a pressure cooker. 


pressure cooking method 


2 cups black beans, sorted and rinsed 
8 cups water (including the juice from a 28-ounce can of tomatoes) 
6 cups Chili-Tomato Sauce (see above) 


Put the beans and liquid in a pressure cooker and cook for 40 minutes. 
Meanwhile, prepare the Chili-Tomato Sauce as described. Drain the stock 
from the beans and reserve. Mix the sauce and the beans. Add stock to 
achieve a desired consistency. Add 1 teaspoon Ancho Chili Puree, 1 
teaspoon ground cumin, 1 tablespoon rice wine vinegar, 1/2 teaspoon 
cayenne, and 2 tablespoons chopped cilantro. Add salt and pepper to 
taste. Garnish with fresh chopped chilies or more cilantro. 


Serving size 5 1 cup