Thick Black Bean Chili
4 cups dried black beans, sorted and rinsed
2 tablespoons cumin seed
2 tablespoons dried oregano
1/2 cup olive oil
2 large onions, chopped
1 1/2 cups green bell peppers, finely chopped
3 tablespoons minced garlic
4 teaspoons paprika
1 teaspoon of cayenne pepper
1 1/2 teaspoons of salt
3 cups tomatoes, crushed and in puree
4 Jalapeno peppers, seeded and stem removed, finely chopped
1 large red bell pepper
5 ounces goat cheese, crumbled
Sour cream
Warm flour tortillas
Place beans in large pot and cover with cold water, bringing to a boil. Remove from heat and let stand 2 hours. Drain beans and return to pot, adding just enough cold water to cover by 2 inches. Cover and bring to a boil, reducing heat and simmer until beans are tender but not mushy, about 2 hours. Add water as necessary. Drain beans, reserving 3 cups liquid. Return beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place cumin and oregano
in small baking pan and then roast until fragrant, shaking occasionally, about 10 minutes.
Heat the oil in heavy skillet, adding onions, green pepper, and garlic. Stir over medium high heat for 3 minutes and then add cumin and oregano mixture, paprika, cayenne, and salt. Cook until onions are soft, about 10 minutes. Mix in tomatoes and jalapenos and bring to a boil. Gently stir into the beans and if necessary, thin with reserved liquid. Char and peel the red bell pepper, dicing into 1/4-inch pieces. In serving bowls, place 1 ounce of the goat cheese, topping with chili and then garnish with sour cream and diced red bell pepper. Serve with warm tortillas on the side.