4 cups black beans, washed and picked over
3 long green chiles or 1 (4 oz) can chopped green chiles
1 jalapeno chile, roasted, seeded, and chopped
2 onions, chopped
1 Tbsp minced garlic
2 cups seeded and chopped tomatoes
1 Tbsp dried oregano
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1/4 cup chopped fresh cilantro leaves
Place the beans in a large pot with water to cover. Bring to a boil and then cover, reducing heat. Cook for 1 hour, adding liquid as necessary.
Using a long-handled fork, char the fresh chiles over an open flame, turning them for 2-3 minutes, or until the skins are blackened. Or, place the peppers on a broiler pan and broil about 2 inches from the heat until the skins are blackened, turning frequently. This will take about 15 minutes. Transfer the peppers to a plastic bag, close tightly, and let them steam until they are cool enough to handle and peel, Remove the seeds and chop the chiles.
Add the chiles, onions, garlic, tomatoes, oregano , cumin, cayenne, and salt to the beans, with more liquid if needed to keep moist. Cook, covered, for another 2-2 1/2 hours, until the beans are very soft. Stir in the cilantro when ready to serve.
Accompany with grated Jack cheese, sour cream, and chopped red or green onions, if desired. (No, the black olives are not for the chili...they were for something else!)
Depending on the amount of time I have I do make adjustments.
1) I have charred the chiles and I have used a can of chiles. Each works well.
2) I recently substituted 3 cans of drained Ro-Tel Diced Tomatoes and Green Chilies for the 3 tomatoes. That turned out great.
3) When increasing the liquid, I always use chicken stock or broth whichever is in the pantry or freezer.
4) I add 1 1/2 lb of Louisiana hot sausage, removed from casings and made into small chunks.
5) I always watch the "heat" on this dish. If it seems to warm, I omit the cayenne pepper.