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  Recipe Home » Main Course » Chili~ Erik Speckman
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  Chili~ Erik Speckman
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 312
Ingredients:
1 Bay leaf
2 cup Soaked beans (black or red)
4 tsp Cumin
4 tsp Oregano
4 tsp Paprika
1/2 tsp Cayenne ground "New Mexico" chili powder (however much looks good, few tsp.?) Gebhardt's chili powder (however much looks good, few tsp.?)
1 Chili negro or ancho peanut oil
2 large Onions, chopped
4 Cloves garlic, minced salt
4 cup Tomatoes, chopped (fresh/peeled or canned)
1 2 tsp
1/4 cup Red wine
1 2 Tblsp chopped chipotle chili vinegar (wine, cider, rice)
Instructions:
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.) Edited by J. White.
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