Black Bean Chili

• 1 Tbsp. cumin seed
• 1 Tbsp. oregano
• 2 Tbsp. paprika
• 1/2 tsp. cayenne
• 1 pasilla chili, chopped
• 3 Tbsp. oil
• 1 large onion, chopped
• 1 chipotle chili (or jalapeno)
• 1 green pepper, chopped
• several cloves garlic, chopped
• 1 can (35 oz.) Italian plum tomatoes with liquid
• 2 c. dried black beans, soaked overnight
• 3 c. water
• 1/2 c. bourbon (optional)
• 1 bay leaf
• 1/2 c. cilantro

1. In small skillet toast cumin seed, oregano, paprika and cayenne over medium heat, stirring 2 to 3 minutes or until paprika turns dark.
2. Transfer to small bowl and add pasilla chili.
3. In large saucepan, heat 3 tablespoons oil and saute onion for 5 minutes.
4. Add spice mixture, chipotle chili, green pepper, garlic and tomatoes.
5. Simmer for 15 minutes.
6. Add dried black beans (soaked), water, bourbon and bay leaf.
7. Cook partially covered over low for 2 1/2 hours or until beans are tender.
8. Add more water if necessary.
9. Stir in cilantro and salt.
10. Ladle chili into bowls and sprinkle with Parmesan cheese and a dollop of sour cream.

cumin, oregano, paprika, cayenne, chili, oil, onion, chili, green pepper, garlic, italian plum tomatoes, black beans, water, bourbon, bay leaf, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873672 (may not work)