Black Bean Chili
This black bean chili gets its depth from two dried chiles rather than any meat. Smoky chipotle and a little mellow ancho go into the pot with cumin, paprika, oregano, and a splash of wine vinegar, and the beans are simmered from dry for two hours so they turn creamy. It makes twelve servings, keeps well, and a spoonful of sour cream cools the cayenne heat.
Instructions
Put the dried beans in a large pot and pour in enough water to cover them by 2 inches (2.5 cm). Leave them to soak overnight.
Drain the soaked beans and cover them again with fresh water. Bring to a boil, lower the heat, and simmer for 2 hours.
Heat the oil in a very large stockpot over medium-high heat. Add the diced onion and sauté for about 3 minutes, until tender.
Stir in the garlic, chipotle, ancho, cumin, paprika, oregano, salt, cayenne, and vinegar. Sauté for 5 to 10 minutes so the spices cook into the onion.
Add the diced tomatoes, tomato puree, and the 4 cups (1 L) of water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the cooked beans along with their cooking liquid. Simmer for 1 hour, then serve with sour cream on top if you like, or without it.
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