Debbie'S Black Bean Chili - cooking recipe

Ingredients

2 (1 lb.) bags dried black beans
25 to 50 fresh tomatoes from your garden
2 large cans tomato paste
2 to 3 large green peppers, diced
1/4 c. chili powder (hot or mild according to your taste)
1 Tbsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. pepper
1/5 tsp. salt
3 to 4 cans corn, drained
1 c. full-bodied wine

Preparation

Place beans in at least as much water to cover by 2 inches. Let soak a minimum of 8 hours; check occasionally to ensure that water covers the beans, adding additional water when necessary. Pick over tomatoes, separating any that are bruised.
Cut out damaged portions.
Slip tomatoes into boiling water for about 3 minutes, or just long enough so that the skin begins to crack. Transfer by a slotted spoon into a container of ice water.
Let cool until cool enough to handle; slip off skins and place into a container to be dumped into your compost bin.
Cut larger tomatoes into quarters and place into your food processor.
Process until no large chunks of tomatoes remain; repeat with remaining tomatoes.
Reserve this tomato puree until beans are ready.