aka Amber Fox Kitchen

Paul L's Wild Black Bean Chili (adapted from the Joy of Cooking by Irma S. Rombauer, et. al.)

8 - 10 servings

To the traditional chili seasonings of cumin and chili powder, this Caribbean-inspired black bean version adds the tang of citrus and the blistering floral heat of the habanero pepper. (They're not kidding! Skeeter take note.)

Pick over and rinse:

• 4 cups dried black beans (or skip the cooking and use 10 cups canned, cooked)

Drain, combine the beans in a large pot with water to cover by two inches. Bring to a boil. Reduce the heat to low and simmer, partially covered, until almost tender, about one hour. Drain. Heat in the same large pot over medium heat until hot but not smoking:

• 1/4 cup vegetable oil

Add:

• 4 medium onions, finely diced

Cook, stirring occasionally, until just starting to brown, 8 to 10 minutes. Add:

• 1/4 cup minced garlic
• 1 to 2 tbsp minced habanero peppers or
• 6 to 8 tbsp minced fresh jalapeno peppers. (This makes it really hot. Start with one quarter and keep adding until you like it.)

Cook stirring, for one minute. Add, stir together well , and bring to a simmer:

• 4 tbsp chili powder (for medium spiciness, cut amount in half)
• 1/4 cup ground cumin
• 2 tbsp sugar
• 2 tsp salt
• 2 tsp ground black pepper
• 1 1/2 cups fresh orange juice
• 3/4 cups fresh lime juice
• 3 tsp grated orange zest (you may want to reduce this by half)
• 2 tsp grated lime zest (you may want to reduce this by half)
• 28 oz can crushed tomatoes
• 6 cups water (I find that this makes it too thin, rather, do not drain the canned beans, and add 1-2 cups water)

Stir in the reserved black beans. Return to a simmer, cover, and reduce the heat to low. (Ensure that the chili does not burn.) Cook, partially covered, checking occasionally and adding more water as needed, until the beans are just soft to the bite, 1 1/2 to 2 hours. Adjust the seasonings and serve, garnished, if desired, with:

• Sour cream
• Chopped fresh cilantro
• Minced scallions
• Lime wedges for squeezing