Spicy Black Bean Chili

A batch of this and a slice of quick corn bread and you can get dinner on the table in no time, especially if you cheat and use canned black beans. Cooked dried beans in my opinion, are better tasting and really don't take a lot of time to cook even if you forgot to soak them. Soaking really only shaves off a half hour or so of cook time. If using canned beans means you'll make the chili and skip less nutritious carryout, this is victory enough. Use the canned beans and don't give it a second thought.

Shortcut chef: If you don't feel like cooking beans from scratch go ahead and use canned beans instead. Choose a good quality bean though, sometimes they're all smashed up already. You don't have to use black beans either. Pinto beans, red beans or any other type of bean will work just don't call it black bean chili.

Morph: Morph this into a meat lover's meal by adding 1 pound of cubed sirloin in the pot with the onions. Be sure to drain off any excess fat before adding beans and spices to pot. You may also substitute pinto beans or your favorite dried bean for the black beans in this recipe.

Morph: Leftover black bean chili is a great take to work meal. Spoon leftover chili over a warm corn tortilla and top with a poached egg for a huevos rancheros take off.

Tip: You already know what I'm going to say; make a double batch and freeze it. The goal is to eat in at least five nights a week without working too hard at it. This lifestyle requires commitment, planning and follow through not slave labor.

Yield: 4-6 Servings

Ingredients:

1/2	pound black beans, soaked overnight or 2 19 oz. cans black beans, rinsed and drained
3	cups water, vegetable or chicken stock
1/2	large onion, cut in half
1	carrot, peeled and quartered
1	stalk celery, quartered
1	bay leaf
1	pinch crushed red pepper flakes

1	cup finely diced sweet onion
1	Tablespoon olive oil
1	cup chopped tomatoes (canned is okay)
1	teaspoon hot chili powder
1/2	teaspoon ground cumin
1/8	teaspoon ground cayenne pepper
1/4	teaspoon salt

	Place the beans a 3-quart soup pot with stock, carrots, celery and onion. Bring to a boil and immediately reduce to a steady simmer. Cook until tender, yet firm and still holding their shape, about 25-35 minutes. Remove from heat and cool in their liquid. If you've overcooked them at all, drain immediately, discard all vegetables and pour onto a non-reactive cookie sheet to cool. But don't let them hang out forever in the air, they'll dry up and look gross.
	While beans are cooking, in a large pot, place diced onion with 1 Tablespoon of olive oil and cook covered tightly, stirring occasionally, over medium-low heat until translucent and completely cooked through, about 10-12 minutes. Be careful not to burn onions, you may add a drop or two of water if needed.
	Remove vegetables from cooked beans, discard vegetables. Drain beans through a colander discarding the cooking liquids. Pour beans into pot with cooked onions. Add pureed tomato, chili powder, cumin, cayenne pepper and salt. Simmer chili over medium heat for 10-20 minutes or until the flavors are well combined. This is probably better served the next day but I can never wait that long.

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