Title: Black Bean Chili
Categories: Vegetarian
Yield: 6 Servings

4 c Dried black beans
2 tb Oregano, dried
2 Onions, large, chopped
1 1/2 c Green peppers, finely diced
Warm flour tortillas
2 tb Cumin seed
1/2 c Olive oil
4 1/2 ts Hungarian paprika
3 tb Garlic, minced

Place Beans in large pot and cover with cold water. Bring to a boil. Remove
from heat and let stand 2 hours. Drain Beans and return to pot. Add enough
cold water to cover by two inches. Cover and bring to a boil. Reduce heat
and simmer until Beans are tender but not mushy, about 2 hours. Add water
as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot
along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325
degrees. Place Cumin and Oregano in small baking pan. Roast until
fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy
skillet. Add onions, green pepper and garlic. Stir over medium high heat
for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt.
Cook until onions are soft, about 10 minutes. Mix in Tomatoes and
jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin
with reserved liquid. Char and peel the red bell pepper. Dice into 1/4
pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with
sour cream and diced red bell pepper. Pass warm tortillas separately. Bill
Pfeiffer's 1980 World Champ. Chili

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini