Black Bean Chili - cooking recipe

Ingredients

1 Tbsp. cumin seed
1 Tbsp. oregano
2 Tbsp. paprika
1/2 tsp. cayenne
1 pasilla chili, chopped
3 Tbsp. oil
1 large onion, chopped
1 chipotle chili (or jalapeno)
1 green pepper, chopped
several cloves garlic, chopped
1 can (35 oz.) Italian plum tomatoes with liquid
2 c. dried black beans, soaked overnight
3 c. water
1/2 c. bourbon (optional)
1 bay leaf
1/2 c. cilantro

Preparation

In small skillet toast cumin seed, oregano, paprika and cayenne over medium heat, stirring 2 to 3 minutes or until paprika turns dark.
Transfer to small bowl and add pasilla chili.
In large saucepan, heat 3 tablespoons oil and saute onion for 5 minutes.
Add spice mixture, chipotle chili, green pepper, garlic and tomatoes.
Simmer for 15 minutes.
Add dried black beans (soaked), water, bourbon and bay leaf.
Cook partially covered over low for 2 1/2 hours or until beans are tender.
Add more water if necessary.
Stir in cilantro and salt.
Ladle chili into bowls and sprinkle with Parmesan cheese and a dollop of sour cream.