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Chili - Erick's

Courses: Sauces
Serves: 4 people

Recipe Ingredients

1   Bay leaf
2 cups 320g / 11ozSoaked beans - (black or red), up to 3
4 teaspoons 20mlCumin
4 teaspoons 20mlOregano
4 teaspoons 20mlPaprika
1/2 teaspoon 2.5mlCayenne
1 teaspoon 5ml-- ¥
1   New Mexico" chili powder
1 teaspoon 5mlGerhard's chili powder
1   Chili negro or ancho
  Peanut oil
2   Onions - chopped (large)
5   Garlic - minced
  Salt
4 cups 250g / 8.8ozTomatoes - chopped (fresh/peeled or canned)
2 teaspoons 10mlChopped chipotle chili
1/4 cup 59mlRed wine
1 tablespoon 15mlVinegar - (wine, cider, rice), up to 2

Recipe 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.)

If you can wait, it's best to serve it a day later. Very good with cornbread.

Source:
MHM & various recipes

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