Black bean chili

Ingredients

• 700 g of dried black beans
• 2 tablespoons of maize oil paint or other vegetable oil paint
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 2 cloves of garlic, finely chopped
• 1 chipotle-flavored hot pepper chip
• A quarter of a pepper ancho
• 1 teaspoon of cumin
• 1 tablespoon of paprika
• 1 tablespoon of dried oregano
• 30 g of sea salt
• 1 ml of cayenne pepper
• 2 tablespoons of red or white wine vinegar
• 350 ml of diced tomatoes
• 350 ml of tomato puree
• 1 liter of water

Drain the dried black beans and place them in a large pot. Cover with fresh water and let soak overnight. Drain and cover with fresh water again. Bring to a boil, reduce the heat, and simmer for 2 hours.

Heat the maize oil in a large pot or saucepan over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, chipotle and ancho chili peppers, cumin, paprika, oregano, salt, cayenne pepper, and vinegar, and cook for 5 to 10 minutes.

Add the tomatoes, tomato puree, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the beans and their juice. Simmer for 1 hour.

Serve with or without sour cream.