Black bean chili
2 cups dried black beans
1 bay leaf
4 teaspoons cumin seeds
4 teaspoons oregano
4 teaspoons paprika
½ teaspoon cayenne pepper
2 tablespoons chili powder
3 tablespoons corn or peanut oil
3 medium onions, diced
4 medium cloves garlic, diced
½ teaspoon salt
2 14-ounce cans diced tomatoes
1-2 teaspoons pureed chipotle chilis (see Notes, below)
1 teaspoon rice wine vinegar
¼ cup chopped cilantro
  1. Put beans in 6 cups water with bay leaf and simmer 1½ hours.
  2. Toast cumin seeds for about 5 minutes. Add oregano, shaking pan so they don't scorch, until fragrant.
  3. Remove pan from heat. Add paprika, cayenne, and chili powder. Stir to combine and then grind.
  4. Heat oil in pan. Add onions and saute. Add garlic, salt, and herbs. Cook for 5 minutes.
  5. Add tomatoes and 1 teaspoon chilis. Simmer 15 minutes.
  6. Stir the tomato and onion mix into the beans. Continue cooking until beans are tender, about 30 minutes.
  7. Taste and add more chilis if needed. Stir in vinegar and cilantro and serve forth.
To puree chilis, soak dried chilis in hot water until soft, about 10 minutes. Puree in blender, adding enough liquid to make a smooth puree.