Recipe - Chili Erik Speckman

1 Bay leaf
2 cup Soaked beans (black or red)
4 teaspoon Cumin
4 teaspoon Oregano
4 teaspoon Paprika
One half teaspoon 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 lg Onions, chopped
4 Cloves garlic, minced
salt
4 cup Tomatoes, chopped
(fresh/peeled or canned)
1 2 tsp
One fourth cup Red wine
1 2 Tblsp
chopped chipotle chili
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
powderstoast 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip