Chili, Erik Speckman

Directions

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

Lower heat and simmer.

Toast cumin and oregano over medium 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.

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

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

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

Cook until beans are soft (1 hr.)

Taste chili, add vinegar to taste.

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