How to Make Black Bean Chili

This delicious, hearty chili can be prepared a couple of days before you're ready to eat it - it gets better every day it sits in your refrigerator. Serves 6 to 8.

Things You'll Need

• 4 large garlic cloves - peeled and finely chopped
• 2 onions - chopped
• 2 c. water
• 2 tsp. salt
• 1 bay leaves
• cookie sheets
• 1 tbsp. dried oregano - crumbled between fingers
• 1 smoked ham hocks
• 1/2 c. rum
• 2 tsp. paprika
• 1 1/2 tsp. white pepper
• 1 1/2 tbsp. ground cumin
• 1 1/2 lbs. pork butts - cubed in 1-inch pieces
• 1 6-oz. can tomato sauces
• food processors
• 2 tbsp. canola oil
• 4 large jalapeño chilies - stemmed, seeded and chopped finely
• 8 large ripe plum tomatoes
• 3 15-oz. cans whole black beans - drained
• 1 14-oz. can Ro-Tel Mexican-style tomatoes
• large stockpots
• Cookie Sheets
• Food Processors
• Large Stockpots
• Cookie sheets

Instructions

1. Set the oven to broil. Place the tomatoes on a cookie sheet and broil until soft and blackened in spots.

2. Place the cooked tomatoes in a food processor and process just enough to roughly chop them.

3. Using a large pot, sauté the onions and pork in the oil over medium heat until the pork is golden brown.

4. Add the garlic and jalapeño and cook for 2 minutes.

5. Stir in the dry spices and cook for another minute.

6. Add the chopped tomatoes, bay leaf, ham hock, entire can of Ro-Tel tomatoes, tomato sauce, beans, rum, water, salt and pepper.

7. Cook, covered, over medium-low heat for 2 hours.

8. Uncover the pot, remove the ham hock and bay leaf, and check the consistency and seasoning.

9. Adjust the seasoning if preferred.

Tips & Warnings

• If the chili seems too soupy, raise the heat and cook uncovered until it thickens up.

• Be careful when chopping chilies - the oils can make your hands tingle. It's the insides and seeds that are the culprits. Wear gloves or wash your hands directly after handling the jalapeños, and don't touch your eyes if you've been touching chilies.