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Home > Resources > The Outdoors > Cooking > Dutch Oven
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Mexican Black Bean Chili

1 lb Dried black beans
2 c Chopped onion
1 c Yellow bell pepper; 1/2" pieces
1 c Red bell pepper; 1/2" pieces
1 c Green bell pepper; 1/2" pieces
1 tb Chili powder
2 ts Cumin seeds
2 ts Dried oregano
1 ts Salt
1/2 ts Ground cinnamon
1 15 oz can Italian-style tomatoes; undrained & chopped
1 1/2 oz Semisweet chocolate; coarsely chopped
4 Cloves garlic; minced
2 Jalapeno peppers; seeded & minced
2 Bay leaves
1 c Minced fresh cilantro
1 ts Hot sauce; (to 2 tsp)

Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil and cook 2 minutes. Remove from heat; cover, and let stand 1 hour. Drain beans. Place beans and next 14 ingredients (beans through bay leaves) in a crockpot. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

NOTES : You can eliminate the quick-cook method for the black beans if you soak them overnight.

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