Chili, Erik Speckman

60 minutes Prep: 30 minutes Cook: 30 minutes

904 calories per serving view nutrition facts

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1	each	bay leaf
2	cups	beans	soaked (black or red)
4	teaspoons	cumin
4	teaspoons	oregano
4	teaspoons	paprika
1/2	teaspoon	cayenne pepper	ground "new mexico" chili, powder (however much looks, good, few tsp.?)
1	each	hot chili peppers	negro or ancho
1	x	peanut oil
2	large	onions	chopped
4	cloves	garlic	minced
1	x	salt
4	cups	tomatoes	chopped, (fresh/peeled or canned)
1/4	cup	red wine
1	tablespoon	chipotle chili	chopped
1	x	vinegar	wine, cider, rice

Cover beans and bay leaf with 2 inches of fresh water, bring to boil.

Lower heat and simmer.

Toast cumin and oregano over med. heat, stirring so they don't burn.

When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds.

Remove from heat.

Then grind with mortar and pestle.

Dry the chili negro or ancho in a hot oven (400) for a few minutes.

Cool and remove stem, seeds, veins.

Shred it and then grind in food processor, blender, etc.

Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min.

Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min.

Add to the beans and add more water to cover beans by 1 inch.

Cook till beans are soft (1 hr.)

Taste chili, add vinegar to taste.

Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.)

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Serving Size 1583g

Amount per Serving

Calories 904 13% of calories from fat