Black Bean Chili

This rocked. It was perfect for this slightly cooler spring weather. The original recipe came from Cooks Country, but in Daily Diner fashion, I simplified. The homemade tortilla took about a minute to make, and it was worth it too. Super yum.

Black Bean Chili:

8 slices of bacon, chopped
2 onions, chopped fine
2 red bell peppers, seeded and chopped
1/4 c chili powder
2 T chipotle chili powder
2 T cumin
2 T oregano
5 garlic cloves, mined
4 cups water
4 cups of chicken broth
1 1/2 pounds dry black beans
1 (1 to 1 1/2 lb) boneless ham, chopped in 1 inch cubes
1 28 oz can of tomatoes with jalapenos
1 16 oz can black beans, drained, rinsed and hand mashed with a fork

Fresh lime juice

Boil the dry beans in water (not the water for the recipe) for about 15 minutes. drain the water and put beans into the crock pot with all of the other ingredients. Cook on low for 7 to 9 hours. Finish each bowl with freshly squeezed lime.

Tortillas:

2:1 golden corn masa flour to water

mix, roll into a ball. place on plastic wrap and cover with another piece of plastic wrap and press down (basically hand forming). Transfer right from the plastic wrap to the hot pan, coated with butter. Cook about a minute on each side.

This post is a part of Kitchen Stewardship's Bean Carnival.