Black Bean Chili

• 1-1/2 Lb. Dry black beans
• 3-14 1/2 oz. Beef broth
• 2-med Yellow onions
• 2-4 clv Garlic
• 1-stk Cellery
• 1-red &1-green Bell pepper
• 1-small can Mild chilies
• 1-med Carrot
• olive oil
• 1-15 oz Canned tomatoes
• 1-tsp Ground Coriander
• 1 1/2 tsp Ground cumin
• 1-tbs Cocoa powder
• 1/4-tsp Ground cinnamon
• 1/8-tsp Ground cloves
• 1/4-tsp Black pepper
• 1/4-tsp Red pepper or
• 2-tbs California chili
• powder.
• 1-oz Sherry
• juice of one lemon

1. While the beans are cooking: finely chop all of the vegetables and saute in olive oil untill tender and soft. Add the spices, juice and sherry. Turn off the heat, cover and let set untill the beans are tender.
2. Add to the beans and cook for 30 min. or longer uncovered. The intensety of the spices will deminish with prolonged cooking. There should be just a hint of the cocoa, cinnamon and cloves in the aroma and flavor.

black beans, beef broth, yellow onions, garlic, cellery, chilies, carrot, olive oil, tomatoes, ground coriander, ground cumin, cocoa, ground cinnamon, ground cloves, black pepper, red pepper, california chili, sherry, lemon

Taken from www.epicurious.com/recipes/member/views/black-bean-chili-1202636 (may not work)